Oaxacan Black Mole - Rick Bayless

Ingredients

• 5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved
• 1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved
• 3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved
• About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)
• 1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)
• 1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)
• 1/2 cup (about 2 ounces) roasted peanuts
• 1 medium (6-ounce) onion, sliced about ½ inch thick
• 6 garlic cloves, peeled
• 1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick
• 2/3 cup cup (lightly packed, about 4 ounces) raisins
• 2 or 3 cloves
• 1/2 teaspoon black peppercorns
• 1/2 inch cinnamon stick (preferably Mexican canela)
• 1/2 teaspoon oregano (preferably Mexican)
• 1/2 teaspoon dried marjoram
• A generous 1/4 teaspoon dried thyme
• 1 medium (6-ounce) tomato
• 2 or 3 (6 ounces total) tomatillos, husked and washed
• 1 corn tortilla (stale is good here)
• 1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick
• 7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed
• 1 1/2 ounces (1/3 cup) chopped Mexican chocolate
• 2 or 3 large avocado leaves, lightly toasted in a dry skillet
• Salt
• Sugar