With 25 ingredients, this authentic Oaxacan black mole is a kitchen project for the most committed lovers of Mexican cuisine.
To a large skillet over medium heat, add the oil. When the oil is hot, add the ancho, chilhuacle negro, and pasilla chiles and fry, turning frequently, until they are toasted and crispy, 5–7 minutes. Turn off the heat and transfer the chiles to a wire rack to cool completely. Transfer the oil to a heatproof measuring cup and set aside.
To a large cast-iron skillet over medium heat, add the sesame seeds and 1 teaspoon salt and cook, stirring frequently, until toasted, about 2 minutes. Transfer the seeds to a medium bowl and set aside. To the skillet, add the oregano, thyme, allspice, peppercorns, cloves, and cinnamon stick, and cook, stirring frequently, until fragrant, about 5 minutes. Transfer the mixture to a mortar and pestle, pulverize until finely ground, and set aside. To the skillet, add the onion and garlic.
To a saucepan over medium heat, add the tomatoes and ½ cup water. Bring to a simmer, cover, and cook until the tomatoes have softened, 10–12 minutes. Remove from the heat and set aside. Transfer the strainer to a second medium bowl. To the same blender, add the sesame seeds, onion, garlic, ground spice mixture, almonds, cookies, plantains, apples, pineapple, and raisins. Add 1 cup cold water, then blend until very smooth. Pass this mixture through the strainer as well, discarding any solids that remain.
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