1 ⁄2 small plum tomato, cored
Instructions
Heat a 12" skillet over medium-high temperature. Employed in batches, add mulato, ancho, and pasilla chiles, and prepare, turning once, until toasted, a couple of minutes. Transfer all chiles to some large bowl pour over 5 cups boiling water and let sit until chiles are soft, about half an hour. Drain, reserving soaking liquid, and take away stems and seeds from chiles, reserving 1 teaspoon. seeds from chiles. Set seeds aside, and transfer chiles to some mixer add 1 cup soaking liquid, and process until smooth. Set chile pure and remaining soaking liquid aside. Bring chicken and eight cups water to some boil inside a 4-qt. saucepan over high temperature, reduce heat to medium-low, and prepare until tender, about forty-five minutes. Drain put aside.
Meanwhile, arrange a stove rack 4" from broiler element, as well as heat broiler to high. Place garlic clove, tomato, tomatillo, and onion on the foil-lined baking sheet, and broil, turning when needed, until all vegetables are charred throughout, about fifteen minutes. Transfer vegetables to mixer, and process until smooth set vegetable pure aside.
Heat butter inside a 4-qt. saucepan over medium-high temperature. Add reserved chile seeds, cloves, allspice, coriander, peppercorns, anise seeds, and canela, and prepare, stirring constantly, until gently toasted and aromatic, about 6 minutes. Add plantain, and prepare, stirring, until gently browned, about 12 minutes. Add tortilla, and prepare, stirring, until gently toasted, about 6 minutes. Add almonds and sesame seeds, and prepare, stirring, until gently toasted, 8 minutes. Add reserved chile pure and vegetable pure, together with raisins and bread, and produce to some boil reduce heat to medium-low, and prepare until all ingredients are softened, about fifteen minutes. Remove in the heat, and transfer mole to blender together with remaining soaking liquid pure until very smooth, a minimum of 4 minutes.
Return saucepan to medium-high temperature, and add lard. When hot, add mole and fry, whisking constantly, until slightly thickened, about a few minutes. Add chocolate, piloncillo, and salt, and prepare until chocolate and sugar dissolve and sauce is smooth, about ten minutes. Arrange chicken on the platter, liberally cover using the sauce, and sprinkle with sesame seeds serve with red grain, if you want.
