Coloradito Reddish Mole

Ingredients

• 4 ancho chiles, stems and seeds removed
• 4 guajillo chiles, stems and seeds removed
• Boiling water
• 3 tablespoons sesame seeds
• One 2-inch piece canela (true Ceylon cinnamon; available in Mexican groceries)
• 5 whole cloves, or 1/8 teaspoon ground cloves
• 5 whole black peppercorns
• 1/4 cup lard (preferably homemade), or vegetable oil
• 1 small onion, coarsely chopped
• 6 garlic cloves, minced
• 3 medium-size ripe tomatoes, coarsely chopped
• 1/3 small ripe plantain, about a 1/4-inch chunk, peeled and chopped (about 1 cup)
• 1/2 bunch fresh thyme, (about 2 dozen sprigs)
• 6 sprigs fresh Mediterranean oregano or 1/2 teaspoon dried Mexican oregano
• 1/4 cup dark raisins
• 3/4 cup blanched almonds
• 6 to 8 cups homemade chicken or pork stock, with the cooked meat shredded and reserved
• 1 1/2 ounces Mexican chocolate, coarsely grated or finely chopped
• 1 thick slice day-old challah or brioche, crushed to fine crumbs
• 1 teaspoon salt

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