Mole Negro

🥘 Ingredients

• Roma or plum tomatoes 4
• tomatillo, husk removed 1
• onion, layers separated ¼
• garlic clove 1
• almonds 1 Tbsp
• peanuts 1 Tbsp
• pumpkin seeds 2 tsp
• sesame seeds 2 tsp
• small cinnamon stick 1
• allspice berry 1
• clove 1
• fennel seeds 0.12 tsp
• cumin seeds 0.12 tsp
• dried avocado leaf or bay leaf 1
• dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved 10
• dried pasilla chiles, seeds and veins removed and reserved 5
• dried guajillo chiles, seeds and veins removed and reserved 3
• veins
• vegetable broth 2 ½ cups
• torn bread pieces (like ciabatta or baguette) ½ cup
• torn corn tortilla pieces ½ cup
• vegan butter 3 Tbsp
• raisins 2 Tbsp
• fresh thyme leaves 1 tsp
• fresh oregano leaves 1 tsp
• fresh marjoram ½ tsp
• stone-ground Mexican dark chocolate, broken into pieces ½ disk
• Himalayan salt 1 Tbsp
• sugar 1 Tbsp

1. 1

   Roast the Roma or plum tomatoes , tomatillo, husk removed , onion, layers separated , and garlic clove in a pan until charred. Transfer the vegetables to a high-speed blender .
2. 2

   Wipe out any debris from the pan. Add the almonds , peanuts , pumpkin seeds , sesame seeds , small cinnamon stick , allspice berry , clove , fennel seeds , and cumin seeds and arrange in a single layer. Add the dried avocado leaf or bay leaf on top. Place over very low heat and toast gently, shaking the pan occasionally until fragrant, about 5 minutes . Transfer to the blender.
3. 3

   Wipe out the pan. Add the cleaned dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved , dried pasilla chiles, seeds and veins removed and reserved , and dried guajillo chiles, seeds and veins removed and reserved . Toast over low heat for about 30 to 60 seconds per side. Transfer to the blender.
4. 4

   Wipe out the pan. Add the reserved veins and seeds from the chiles. Toast over medium-high heat until blackened and beginning to smoke, 3 to 5 minutes . Transfer to the blender.
5. 5

   To the blender, add the vegetable broth , torn bread pieces (like ciabatta or baguette) , torn corn tortilla pieces , vegan butter , raisins , fresh thyme leaves , fresh oregano leaves , and fresh marjoram . Blend until very smooth and creamy.
6. 6

   Transfer to a large pot , place over medium-high heat, and bring to a boil. Add the stone-ground Mexican dark chocolate, broken into pieces , Himalayan salt , and sugar . Reduce heat to medium and stir occasionally until chocolate melts. Simmer for about 15 minutes .