Mushroom Mole

Remove stems and seeds from Dried Ancho Chiles, Dried Guajillo Chiles, and Dried Pasilla Chiles. Lightly toast the chiles in a dry comal or skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water; let them rehydrate for 20 minutes.

While chiles rehydrate, roast the Tomatillos, 100g of White Onion, and Garlic Cloves on a comal or baking sheet until softened and lightly charred in spots, about 10-15 minutes. Set aside.

In a dry skillet, toast Sesame Seeds, Pumpkin Seeds, Almonds, and Peanuts separately until golden and fragrant. Set aside. In the same skillet, lightly toast the Stale Corn Tortilla until crisp. Set aside.