Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems. Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not burn or they will be bitter. When they are all toasted, place them in a large bowl and cover with boiling water, add the raisins and allow to soak for 30 minutes then drain and reserve soaking liquid.While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown. Don't burn.At the same time, place the French bread and the corn tortilla to toast in the oven. Break up the cinnamon, cloves and peppercorns in a mortar or use a spice grinder. Add the chiles almonds, sesame seeds and pumpkin seeds to a bowl of a food processor and blend until smooth. Add some soaking liquid for the desired consistency of thick sauce. Add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces and blend until smooth. Add more soaking liquid if the mixture is too thick.
At this stage you can refrigerate or freeze the mole. Use Paste To Make Mole3 large tomatoes 1/2 onion 4 cloves garlic 2 t olive oil 2 cups (1/2 recipe) Mole Paste1 to 2 cups chicken broth for thinning Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven. Place tomatoes, their juices, onion and garlic in a blender and puree. Add the puree to the Mole paste along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the Mole seems too thick, add more broth in small amounts until it is the consistency of heavy cream. You can serve this sauce over roasted, grilled, or boiled meats or chicken.