Remove stems and seeds from the dried chiles. Preheat a skillet or coal over medium-high heat. After 2 minutes when the surface of the pan is hot, toast the chiles in the pan turning frequently, for 2–3 minutes until fragrant and pliable.

Bring the vegetable stock to a simmer in a saucepan over high heat, add the chiles to the hot stock, and cover the pot. Remove from the heat and set aside while the chiles hydrate for 15 minutes.

Place the cinnamon stick, black peppercorns, cloves, anise seeds, coriander seeds, and cumin seeds in a dry skillet over medium heat. Toast, stirring constantly, for 2 minutes until aromatic. Transfer immediately to a bowl to prevent scorching.

Add olive oil to the pan and warm it over medium-high heat. After 2 minutes when the oil is hot, add the almonds, peanuts, sesame seeds and plantain slices to the oil and fry them for 60-90 seconds until lightly golden. Carefully remove the contents of the skillet and place them in a heatproof bowl to cool. Wipe out the pan to remove grease and any food particles.

In the same skillet, over medium-high heat, char the onion, tomatoes and garlic, turning occasionally, until the vegetables show char all around.

Add charred vegetables and toasted spices to the saucepan containing chiles, and stock along with the nuts, seeds and plantains, brown sugar, tortillas, and raisins. Cook over medium heat for 10-15 minutes until the raisins plump up. At this point, remove and discard the cinnamon stick.

Working in batches, blend the contents of the saucepan until completely smooth.

Return the puréed sauce to the pot and place over medium-low heat with the Mexican chocolate, and salt. Cook for 12-15 minutes, stirring every 2–3 minutes and scraping the bottom of the pot to prevent sticking, until the chocolate dissolves fully and the mole thickens to a smooth, cohesive sauce. If you want a thicker paste, continue to reduce down until your ideal thickness is reached. Adjust salt as needed, and optionally garnish with additional sesame seeds.