2) In a large frying pan, add the sesame seeds, almonds, peanuts, sultanas, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
3) In a blender add the reserved garlic, the onion mixture, nut mixture, croissants, tortilla pieces and the 1.42L of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
4) Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large frying pan with lard. Add the chillies and saute until soft. Add the chillies to a blender and puree, then sieve into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of mole is reached.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.