---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Poultry
       Yield: 10 servings
       2 lg Chickens (about 3 1/2 lbs
            -each), cut into
            Serving pieces, or 1 7-pound
       2 sm Heads of garlic, scored
            -around the middle
       2 sm White onions, roughly sliced
       6    Fresh mint sprigs
            Sea salt to taste
            The sauce:
     1/4 lb Chilhuacles negros or
       2 oz Chilies pasillas (Mexican,
            -not Oaxacan)
       2 oz Chilies mulatos
     1/2 lb (about 1 large) tomatoes,
       1 c  Water
       3    Whole cloves
       3    Whole allspice
       6    Fresh thyme sprigs, leaves
            -only, or 1/4 tsp dried
       2 tb Oaxacan or 1 Tbsp Mexican
     3/4 c  Melted lard or safflower oil
     1/4 c  Sesame seed
     1/4 c  Shelled peanuts
      10    Unskinned almonds
     1/4 c  Raisins
       1 sm Onion, thickly sliced
       1    Ripe plantain, skinned and
            -cut into thick slices
       2    Crisp-fried corn tortillas
       3    Thick slices dried French
            -bread or semisweet roll
       2 oz Tablet Mexican drinking
            Sea salt to taste
   Oaxacan Black Mole Serves 10 to 12
   The Chicken:
   Put the chicken into a saucepan with the garlic, onions, and mint. Add
   water to cover and salt to taste.  Bring to a simmer, cover the pan, and
   continue simmering until the chicken is just tender - about 35 minutes.
   Strain, reserving the broth.
   Remove stems from the dried chilies, if any, slit them open, and remove
   seeds and veins, reserving the seeds.  Toast the chilies for about 50
   seconds on each side; if you're using guajillos, toast them longer, until
   they are almost charred - about 2 minutes. Rinse the chilies in cold water,
   cover with hot water, and leave to soak for about 30 minutes. Put the
   reserved chile seeds into an ungreased frying pan and toast over fairly
   high heat, shaking them around from time to time so that they brown evenly.
   Then raise the heat and char until black.  Cover with cold water and set
   aside to soak for about 5 minutes.  Strain and put into a blender jar.
   Add the broiled tomatoes, unpeeled, to the blender jar along with the
   water, cloves, allspice, thyme, marjoram, and oregano.
   Heat some of the lard in a small frying pan and fry the sesame seed until a
   deep golden color - a few seconds.  Strain, putting the fat back into the
   pan and the seeds into the blender jar, and blend as smooth as possible.
   Fry the rest of the ingredients, except the chilies and chocolate, one by
   one, strain, and put into the blender jar, blending after each addition and
   adding water or broth as necessary to release the blades.
   heat 1/4 cup of the lard in the heavy pan in which you are going to cook
   the mole, add the blended mixture, and fry over medium heat, stirring and
   scraping the bottom of the pan from time to time, for about 15 minutes.
   Meanwhile, put a few of the chilies and about 2 cups of the water in which
   they were soaking into the blender jar and blend until smooth. When you
   have blended all the chilies, add them to the fried ingredients together
   with the chocolate and cook for 5 minutes longer. Add about 4 cups of the
   chicken broth and continue cooking for 35 minutes. (Skim the fat that forms
   on the top if you are going to make tamales or mole. It is added to color
   and flavor the masa.)  Add more broth if necessary - the mole should just
   coat the back of a wooden spoon - along with the chicken and salt to taste;
   cook for 10 minutes longer.
   The Art of Mexican Cooking From the collection of Jim Vorheis