Mole Poblanco

1    chiles pasilla
1    chiles mulato
1    chiles ancho
1      small clove  garlic, peeled
¼   large white onion, quartered
4    medium tomatoes
½     black plantain (plántano macho)
1 to 3 Tbsp    vegetable oil
½     chocolate bar such as lbarra brand (2.3 oz)
½     burned corn tortilla     
½  cup sugar
 sesame seeds (garnish )
¼  tsp. salt
2 cups vegetable stock

1.    Remove stem and take out the seeds of the dried chilies and briefly fry them in oil, just until color inside changes.
2.    Roast the tomatoes onion and garlic in the comal.
3.    Add roasted tomatoes, onion, garlic, and chilies to 2 cups of vegetable stock.   Bring to a boil.  Boil until soft.
4.    Puree tomatoes, onion, garlic and chilies with the stock it was boiled in. Do in batches.  
5.    Strain this sauce into a bowl and reserve.
6.    Burn a corn tortilla directly in the fire (it must become completely black).  Reserve.
7.    Fry the plantain in hot oil. It will become golden – brown.
8.    Puree the tortilla and fried plantain with ½  cup of water.
9.    Strain this mix into an empty bowl. Add water if too thick.
10.     Fry the tomato sauce in a heated pot with 1 Tbsp of oil.
11.     Bring it to a boil.
12.     Add the second sauce (plantain and tortilla).
13.     Bring it to boil.
14.     Add sugar and chocolate bar to melt.
15.     Add salt.
16.     Simmer as long as you can, at least 10-15 minutes. The longer you    cook the sauce, the better it is and becomes thicker and darker.
17.     For serving, the consistency must be creamy and shiny.
18.     Serve over sliced turkey. Can also be served with pork or chicken.
19.     Garnish with sesame seeds over the mole sauce.
20.     Serve with black beans, rice and chips.

Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006