Black mole

Carefully remove stems and seeds from Chile Mulato, Chile Pasilla Oaxaca, Chile Ancho, and Chile Chipotle. Briefly toast the chiles in a dry comal or skillet over medium heat until fragrant, about 30 seconds per side. Be careful not to burn them. Place toasted chiles in a bowl and cover with hot water to rehydrate for at least 30 minutes.

While chiles rehydrate, heat 30 grams of Lard in a large heavy-bottomed pot or Dutch oven over medium heat. Fry the Tortillas and Bolillo until golden brown and crisp. Remove and set aside.

In the same pot, add another 20 grams of Lard. Fry the Plantain slices until caramelized. Remove and set aside.