1Begin by preparing the black mole. Toast the Ancho chiles, Mulato chiles, and Pasilla Oaxaca chiles on a dry comal over medium heat until fragrant, about 1-2 minutes per side. Be careful not to burn them. Remove stems and seeds from the chiles. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 20 minutes.
2While chiles rehydrate, roast the Tomatillos, 100 grams of White onion, and Garlic cloves on the comal until softened and slightly charred. Peel the garlic cloves.
3In a separate skillet, heat 20 grams of Lard. Fry the Plantain slices until golden brown. Remove the Plantain and set aside. In the same skillet, lightly toast the Raisins, Almonds, Sesame seeds, Mexican cinnamon stick, Cloves, Black peppercorns, Cumin seeds, Dried oregano, and Thyme until fragrant, about 2-3 minutes.
