Oaxacan Mole Negro

Heat a dry comal or heavy skillet over medium-high. Working in batches, toast each chili variety: press them flat against the hot surface for 15–20 seconds per side until they blister, puff, and release a deep, smoky fragrance — not the acrid scent of burning. Immediately submerge toasted chilies in a bowl of very hot water and weigh them down with a plate; soak 25–30 minutes until fully soft. In the same dry pan, toast cumin seeds until fragrant (30 seconds), then cinnamon, peppercorns, sesame seeds, pumpkin seeds, and torn tortilla pieces separately, each until golden and aromatic. Toast the reserved chili seeds if you want more heat (optional). Keep all toasted dry components together.

Place tomato halves, quartered onion, and unpeeled garlic directly on the same dry comal over high heat. Char them without moving: you want dramatic blackening on at least one side — this char is structural flavor, not a mistake. Turn once and char the other side. Garlic is done when its papery skin is blackened and the cloves feel soft inside when pressed. In a small pan with a splash of lard or oil, fry plantain slices over medium heat until deeply caramelized and bronze on both sides (3–4 min per side). Add raisins to the pan in the last minute and fry until they puff. Peel the garlic; do not peel the onion char.

Drain the soaked chilies, reserving the soaking liquid (but use sparingly — it can be very bitter). Working in batches in a blender: combine soaked chilies, charred tomatoes and onion, peeled charred garlic, toasted spices, sesame seeds, pumpkin seeds, tortilla pieces, fried plantain, and raisins. Add warm broth as needed (not chili soaking liquid) to get the blades moving — typically 3–4 ladles per batch. Blend each batch for at least 2 full minutes until completely smooth. Pass through a medium sieve if you want a very refined texture; leave it as-is for a more rustic, textured mole.

Heat the lard in a large, heavy-bottomed pot (preferably clay or enameled cast iron) over high heat until it begins to smoke lightly. Pour the mole paste in all at once — it will spit violently, so stand back and have a lid ready. Fry the paste, stirring constantly with a wooden spoon, for 10–15 minutes until it darkens another shade, thickens, and the fat separates visibly at the edges. This frying step is what transforms a blended mixture into a true mole. Reduce heat to medium-low. Add warm broth one ladle at a time, stirring well after each addition. Add dried thyme, oregano, and salt. Simmer gently for at least 1 hour, skimming any fat that rises. Add the chopped chocolate in the final 5 minutes, stirring until fully melted. Taste and adjust salt.