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1
The day before beginning the sauce, remove the stems and tops from the chiles; carefully shake out and reserve the seeds.
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2
Rinse the chiles under cold running water.
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3
Spread them out in a single layer where they can dry completely.
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4
Let stand until the following day, turning occasionally and checking to be sure not a drop of moisture remains.
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5
Crush the bread to fine crumbs or grind in a food processor.
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6
You should have about 1 cup.
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7
Set aside.
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8
Preheat oven to 350 F.
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9
Spread the chiles (they must be bone-dry) in one layer on a baking sheet.
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10
Toast them in the oven, turning frequently, until crisp and deeply blackened, about 20 minutes.
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11
Let the chiles stand at room temperature until completely cooled.
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12
Spread the pecans and almonds on a baking sheet.
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13
Toast them in the oven until golden brown, about 10 minutes.
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14
Set aside.
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15
Place the crisp toasted chiles in a food processor and process until finely ground.
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16
Set aside.
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17
On a griddle or in a small cast-iron skillet, heat the reserved chile seeds over high heat, shaking the pan occasionally, until thoroughly charred and black on all sides, about 5 minutes.
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18
(Because of the fumes, this is best done outdoors if you have the means.)
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19
You can speed the process by sprinkling a few drops of vegetable oil over the seeds and igniting with a match, standing well back from the flame and taking care to shield your face, clothing, and hair.
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20
Place the charred seeds in a bowl, cover with at least 2 cups cold water, and soak for 1 1/2 hours, changing the water twice.
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21
Drain and set aside.
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22
Heat a griddle or medium-size cast-iron skillet over low heat.
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23
If using 1 large onion, cut it in half crosswise (leaving the skin on).
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24
Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the griddle.
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25
Cook, turning frequently.
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26
The onion and garlic are done when they are somewhat softened, about 8 minutes for the garlic and 20 to 25 minutes for the onion.
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27
The tomato is done when the skin is blackened and blistered all over, about 15 to 20 minutes.
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28
The tomatillos are done when they are lightly softened all over, about 10 to 15 minutes.
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29
(Handle them delicately so as not to squeeze them and pierce the skin, and turn frequently to avoid scorching.)
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30
Remove each kind of vegetable as it is done and set it aside in a separate small bowl.
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31
When the vegetables are cool enough to handle, remove the husks from the tomatillos and peel the rest, making sure to save the juices.
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32
If using a large onion cut in half, scrape the black bits off the cut side.
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33
Place the sesame seeds in a medium-size heavy skillet over medium heat and toast just until golden (about 3 minutes), stirring constantly and shaking the pan.
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34
Immediately scrape out the seeds into a small bowl to stop the cooking.
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35
Set aside.
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36
In a small, heavy skillet, heat 1 tablespoon lard over medium-high heat until rippling.
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37
Add the canela, thyme, oregano, cloves, allspice, nutmeg and ginger.
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38
Fry the spices, stirring constantly, until fragrant, about 2 minutes.
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39
Set aside.
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40
In a small skillet, heat another 2 tablespoons lard over medium heat until rippling.
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41
Add the raisins and bread crumbs; cook, stirring, until the raisins are puffed and the bread is lightly colored, about 2 minutes.
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42
Set aside.
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43
Now you are ready to puree all the ingredients, using either a blender/food processor combination or a blender alone.
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44
If using both machines, place the pecans, almonds, sesame seeds, bread-raisin mixture, ground chiles, and drained chile seeds in the food processor (working in batches as necessary).
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45
Process to a smooth puree.
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46
Next, place the fried spices, peeled garlic, onion, tomatoes, and tomatillos in the blender and process to a smooth puree.
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47
Combine the two mixtures in a large bowl.
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48
If using only a blender, line up all the prepared ingredients next to the machine on the counter, place some of each in the blender container, add a few tablespoons chicken stock, and process until smooth, adding more stock as necessary to facilitate blending.
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49
(This method requires great patience; small batches will be well pureed in 1 to 2 minutes while large ones may retain coarse bits of the spices.
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50
If thoroughly processed, the mixture will not require sieving, so try not to rush things.)
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51
Pour each batch into a bowl as it is done and proceed with the next batch.
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52
In a large, heavy saucepan or Dutch oven, heat the remaining 4 tablespoons lard over high heat until rippling.
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53
Add the puree, all at once, watching for splatters, and reduce the heat to medium-low.
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54
Cover and cook, stirring frequently, until the harshness of the chiles is mellowed, 35 to 40 minutes.
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55
The mole should now be a heavy paste like a thick frosting mixture.
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56
It can be stored in the refrigerator for at least 4 to 6 days, or in the freezer for up to 6 months.
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57
In either case, it should be thinned before further cooking.
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58
Place the paste in the blender when ready to thin it; add 1 cup chicken stock (or as necessary) and process to combine thoroughly.
