Oaxacan Black Mole Sauce and Enmoladas

saveur.com

Erin Dorn

1 cup vegetable oil

4 ancho chiles (3½ oz.), seeded

6 chilhuacle negro chiles (3½ oz.) (or substitute cascabel), seeded

3 pasilla chiles (1¾ 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 (⅓ 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

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