Oaxacan Black Mole Sauce and Enmoladas | Saveur

Ingredients

• 1 cup vegetable oil
• 4 ancho chiles (3½ oz.), seeded
• 6 chilhuacle negro chiles (3½ oz.) (or substitute cascabel), seeded
• 3 pasilla chiles (13/4 oz.), seeded
• ²⁄₃ cup white sesame seeds
• 1 Tbsp. plus 1 tsp. kosher salt, divided, plus more as needed
• ¹⁄₄ cup dried Mexican oregano
• 1 tsp. dried thyme
• ¹⁄₄ tsp. whole allspice berries
• 6 whole black peppercorns
• 3 whole cloves
• One 3-in. cinnamon stick
• 1 medium yellow onion, coarsely chopped (1¼ cups)
• 6 medium garlic cloves, peeled
• ³⁄₄ cup whole almonds
• ¹⁄₄ cup María Mexican cookies, or substitute animal crackers
• 6 oz. ripe plantains, peeled and coarsely chopped (1 cup)
• 1 medium apple, cored and cut in 1-in. cubes (1 cup)
• 2 ³⁄₄ oz. fresh pineapple, peeled, cored, and cut in 1-in. cubes (1/3 cup)
• ³⁄₄ cup raisins
• 2 ¹⁄₃ cups coarsely chopped Roma tomatoes
• 2 dried avocado leaves
• ¹⁄₂ cup sugar, plus more as needed
• 7 oz. Oaxacan chocolate, finely chopped (1 cup)
• 4 ¹⁄₂ cups chicken stock