Yellow Mole with Grilled Fennel and Portobello Mushrooms

Name: Yellow Mole with Grilled Fennel and Portobello Mushrooms
Ingredients: 4 dried guajillo chiles, stemmed, seeded and torn into several pieces; 8 ounces x canned fire-roasted tomatoes; 1/2 small white onion; 2 garlic cloves; 1/4 teaspoon ground cumin; 1/4 teaspoon allspice; 1/4 teaspoon cinnamon, preferably Mexican canela; 1 teaspoon dried oregano, preferable Mexican; 5 cups chicken broth (divided use); 1/4 cup vegetable or olive oil (divided use); 3 tablespoons masa harina or a generous 2 tablespoons fresh masa; 1 large fennel bulb, about 1 pound, fronds cut from the bulb and roughly chopped (you need 2/3) cup; 4 medium portobello mushroom caps (you can use a spoon to scrape out the dark gills if you want, but I don't mind them); 2 large russet potatoes, about 1 pound, cut lengthwise into 1/4-inch slices; Salt

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INGREDIENTS - 4 dried guajillo chiles, stemmed, seeded and torn into several pieces - 8 ounces x canned fire-roasted tomatoes - 1/2 small white onion - 2

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Ingredients

4 dried guajillo chiles, stemmed, seeded and torn into several pieces
8 ounces x canned fire-roasted tomatoes
1/2 small white onion
2 garlic cloves
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cinnamon, preferably Mexican canela
1 teaspoon dried oregano, preferable Mexican
5 cups chicken broth (divided use)
1/4 cup vegetable or olive oil (divided use)
3 tablespoons masa harina or a generous 2 tablespoons fresh masa
1 large fennel bulb, about 1 pound, fronds cut from the bulb and roughly chopped (you need 2/3) cup
4 medium portobello mushroom caps (you can use a spoon to scrape out the dark gills if you want, but I don't mind them)
2 large russet potatoes, about 1 pound, cut lengthwise into 1/4-inch slices
Salt