Step 1

Clean and remove the seeds and stems from the dried chiles. Using a comal or cast iron pan set to medium heat, toast the chiles for 30 seconds on each side. Be careful not to burn them or the sauce will be bitter. Once they are lightly toasted place them in a heat proof bowl and pour boiling water over them. Let them soak for 15 minutes.

Step 2

While the chiles are soaking, bring a medium pot of water to a simmer and add the tomato, onion, and garlic. Simmer for about 6 to 7 minutes or until the tomates begin to lose their skins and the onion is tender. Drain and add to the blender.

Step 3

Once the chiles are soft and pliable, drain them and add to the blender with enough water to get the blender to puree smoothly, about 1 1/2 cups. Transfer this sauce to a large bowl.

Step 4

Heat a large sauté pan to medium-high heat and add vegetable oil. Fry the bolillo, tortillas, plantian, almonds, peanuts, raisins, sesame seeds and spices one at a time until golden brown. Transfer to a large bowl.

Step 5

Place all of the fried ingredients in the blender in batches, adding enough water to get it to puree the sauce smoothly. Transfer to the bowl with the chile sauce and stir to incorporate.

Step 6

In a large pot, set to medium heat, pour in the mole sauce. Reduce heat to low and simmer for 20 minutes stirring constabtly. When you see the fat rise to the top of the sauce then you add the piloncillo, vegetable bouillon, and chocolate. Simmer another 20 minutes, stirring constantly, until the piloncilo and chocolate completely dissolve.

Step 7

Taste and adjust seasosing with salt and pepper if needed. Let cool in pot. Now it is ready to use or store.

Step 8

Place 1 cup of the mole paste in a medium sauce pot. Add ½ cup of water or vegetable stock and bring to a low simmer. Stir to incorporate. Add more liquid if necesary to get the right consistency.

Step 9

In a large sauté pan, sauté the onions and mushrooms until golden brown. Season with salt and pepper to taste.

Step 10

Soften your corn tortillas by heating them briefly in the oven or microwave until the roll easily.

Step 11

Fill the tortillas with the mushroom mixture and roll. Place on a plate and pour mole sauce on top of them.

Step 12

Sprinkle with sesame seeds and top with sliced onions, avocado and crumbled tofu.