3 to 4 teaspoons ancho chile powder, depending on your preferred level of heat
2 teaspoons ground cinnamon
1 teaspoon freshly ground pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups low-sodium chicken broth
1 1/2 ounces bittersweet chocolate, grated
Dried cranberries add a new twist to a classic Mexican sauce that will spice up Thanksgiving turkey and soon become a holiday tradition. Makes 5 cups, or 10 servings.
Boil water, and pour over dried cranberries in a bowl. Let sit to soften.
Set broiler to high. With one teaspoon of oil, grease a broiler-safe baking pan, and place tomatillos and tomatoes cut-side down. Broil until the skins blacken, about 8 minutes. Move tomatillos, tomatoes, and any juice to a food processor or blender.
Spread sesame seeds, almonds, and one teaspoon of olive oil onto same baking pan. Toast at 350 degrees for 10 minutes, or until lightly browned. Add to tomatillo-tomato mixture in food processor.
Heat last teaspoon of olive oil in a pan, and add plantain slices and halved garlic. Cook until lightly browned on both sides. Place in food processor or blender.
Drain cranberries, and add to mixture. Add spices, and puree everything until smooth. Pour the puree into a large saucepan, then stir in broth and grated chocolate. Cook over medium-high heat, stirring constantly, until the mole begins to bubble. Reduce heat and gently simmer for 10 more minutes, continuing to stir constantly, until the mole is warm and thick.