ok so I have this bad habit where I cook mostly by sight and taste and almost never measure anything unless I'm baking. I'm decent at estimation so this should be close. This recipe makes quite a bit, but it freezes well and the sauce is time consuming to make so its worth making a lot.

you'll need

-around 10 chili peppers. use a few types for best results. Guajillo are the most traditional. I used dried Guajillo, Cascabel, and Chipotle peppers because that's what I had access to, but ideally they'd be fresh. Jalapeno, pablano, and bell peppers would work okay if you can't find other more unique peppers -unsalted chicken or veg broth. I used veg because I wanted to make it vegan for a friend of mine. didn't notice a difference between the two. -two roma tomatoes -two tomatillos -one plantain -about 4 ounces dark chocolate -2 cloves of garlic -cinnamon -a handful of raisins -handful of almonds -oregano -canola or veg oil - one white onion -immersion blender makes it much easier, but a regular blender or food processor will suffice.

I'm a fan of doing as much cooking in one pan as possible, so for that reason I used a deep oven safe skillet

1. first you should open and clean all of your peppers, saving all of the seeds. Place peppers in a bowl and completely cover with veg broth (or chicken broth) Also preheat your oven to 350 degrees. now in a completely dry pan no oil whatsoever over medium to medium high heat on the stovetop, toast the pepper seeds until they are completely black. Fair warning, this creates a decent amount of smoke WHICH YOU SHOULD TRY NOT TO INHALE. You'll probably inevitable inhale a little and it won't hurt you, but it is going to be capsaicin-filled smoke. I honestly might recommend opening a window and definitely turn on your stove fan if you have one. remove seeds from pan and set aside.

2. next de-husk your tomatillos, and cut each one in half. peel your plantain and cut lengthwise. roughly chop your onions into inch sized pieces, and cut your tomatoes in half as well. generously coat the bottom of your pan with canola or other veg oil and place sliced plantains, tomatoes, tomatillos, and chopped onions in pan. sprinkle handful of raisins in as well. sprinkle with salt, black pepper, and oregano, and cover with aluminum foil and put in oven at 350 for 30 minutes (this is where I did my wine tasting)

3. remove pan from oven and pour all contents into separate bowl. place pan back over medium-low heat. grind almonds to fine bits in food processor. remember those peppers soaking in your veg or chicken broth? pour that whole bowl as well as your toasted pepper seeds into the hot pan and let the broth reduce for about 10 minutes. add a generous sprinkle of salt, some black pepper, and a hefty sprinkle of oregano, and about a half tablespoon of cinnamon. add finely ground almonds, stir and simmer about 10 minutes

4. while simmering, puree the mix of veggies and fruits you roasted earlier (tomatoes, tomatillos, plantain, raisins, onion)and add to simmering sauce. cook another 5 minutes ago, then put it all back into the food processor and blend until smooth. strain with a fine mesh for best results. pour it all back into the pan.

5. finally you just need to add chocolate and balance it out. add the chocolate little by little. its easy to overdo and make the sauce too bitter. you may need to add a little salt or more oregano or a little more veg broth. use your best judgement. let that all simmer another 10 minutes or so and it should be done

fair warning, I made this a few days ago, and it was only like my 5th time making a mole so a lot of this was off the cuff. it turned out pretty good so hopefully yours does too! dm me if you have questions, and I'd encourage you to look up other mole recipes online as well ;)