1/4 ripe plantain (omitted)
1/2 corn tortilla
1 tsp raisins (omitted)
1 tbsp unsalted peanuts (omitted)
1 tbsp slices blanched almonds (omitted)
1 slice sourdough bread, cubed (omitted)
1/4 onion, about 85g, coarsely chopped
2 pasilla chile peppers, should have used 3 but only had 2
2 dried mulato chile peppers (omitted)
1 clove garlic
2 black peppercorns
1/4 stick of cinnamon
3 fresh thyme sprigs or 1/4 tsp thyme
3 fresh marjoram springs or 1/4 tsp marjoram (omitted)
1 3/4 tsp fresh Mexican oregano or 1/2 tsp oregano
1 whole clove
1 whole allspice
1 tomato, roasted
2 tbsp vegetable oil
1/2 cup water
1 ounce semi-sweet chocolate, finely chopped
1 cup chicken broth
Sauté the onion and garlic, until they are golden brown.
Remove the seeds and stems from the peppers, discarding the stems. Soak the peppers in water. In a small dry sauté pan place the seeds and toast them on medium high for 2 minutes, or until they begin to blacken and set aside.
In the same dry sauté pan place the thyme, marjoram, ad the Mexican oregano. Cook them on medium high for 1 minute, or until they are lightly toasted. Remove the herbs from the pan, let them cool, and then grind them in a mortar and pestle.
Place the cinnamon sticks, cloves, and allspice in the hot sauté pan and toast them for 3 minutes. Remove the spices from the pan, let them cook and grind them in a mortar and pestle.
In a food processor, place the roasted tomato, tortilla, garlic, the pepper seeds, thyme, marjoram, Mexican oregano, cinnamon, cloves, and allspice. Pureé the ingredients together.
In a large heavy saucepan, place the vegetable oil and heat it on medium until it is hot. Add the pureed mixture and cook for 15 minutes, scraping the bottom of the pan occasionally.
Place the reserved pasilla chile peppers and the water in the food processor. Pureé them.
Add the pureed chile peppers and chocolate to the saucepan, and stir them in. Cook and stir the ingredients for 5 minutes, or unless the chocolate is melted.
Add the chicken broth and stir in well. Cook the mole for 25 minutes.
Adapted from Roast Turkey with Mole Negro Oaxaqueño, page 214, Santa Fe Hot & Spicy Recipes: Hot New Recipes from Santa Fe Chefs, by Joan Stromquist, Tierra Publications, Inc. 1993, 1995