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1
Preheat the oven to 400F.
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2
Heat a dry cast-iron skillet to just before the smoking point (see Know-how, page 147).
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3
Remove and discard the seeds from the ancho, pasilla, guajillo, and jalapeno peppers and roast the chiles in the skillet over medium-high heat, turning regularly to avoid burning, about 3 minutes, until the chiles release a toasted scent.
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4
Transfer the chiles to a bowl of warm water to soak for 10 to 15 minutes, until soft, then drain.
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5
While the chiles are soaking, place the tomatoes, onion, apple, plantain, and garlic in the skillet and drizzle with 1 tablespoon of the olive oil.
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6
Roast in the oven until slightly brown, about 20 minutes.
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7
Remove from the oven and cool slightly.
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8
Place the tomatoes, onion, and garlic in a blender and reserve the apple and plantain and set aside.
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9
Add the soaked chiles and 1 cup of the broth and puree until smooth.
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10
Remove from the blender and place in a large bowl.
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11
Place the pumpkin seeds, sesame seeds, peanuts, cinnamon stick, coriander seeds, cumin seeds, and bread in a skillet and dry roast over medium-high heat, stirring or shaking the pan constantly, until they release an aroma, about 3 minutes.
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12
Remove from the heat, cool slightly, and transfer to the same blender.
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13
Add the remaining 1 cup broth, the roasted apple and plantain, and the chocolate and puree until smooth.
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14
Place in the bowl with the chile mixture, season with salt and pepper to taste, and stir to combine.
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15
The consistency should be about the same as a pureed soup or loose sauce; if the mole is too thick, add more broth until the desired consistency is reached.
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16
Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until hot.
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17
Add the pureed chile mixture, reduce the heat to low, and cook, stirring occasionally, for about 20 minutes, until the color darkens and the flavors meld.
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18
Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
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19
Rinse the quail, pat dry, and place in a shallow dish.
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20
Drizzle with the olive oil and sprinkle evenly with the thyme and salt and pepper to taste.
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21
Turn several times to coat evenly with the oil and herbs.
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22
Grill the quail for 10 to 12 minutes, turning several times to prevent charring.
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23
The skin will be golden and crispy and the interior slightly pink.
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24
Transfer the quail to a platter, cover loosely, and let rest for about 5 minutes before serving.
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25
Reheat half the mole, if necessary; spoon the sauce over and around the quail; and sprinkle with cilantro or scallions.
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26
Serve warm with lime wedges to squeeze over the quail.
