One-Hour Mole

Ingredients :

1 carrot
1 plantain, peeled
1 bell pepper, halved and seeded 6 garlic cloves in husks
1 onion, peeled and halved
2 to 3 tablespoons (28 to 45 ml) oil, such as olive or corn
3 or 4 dried and seeded ancho chile peppers
3 cups (700 ml) vegetable or mushroom broth, warmed, divided
1 cinnamon stick (2 inches, or 5 cm) 1 teaspoon whole cumin seed
1 1/2 teaspoons whole coriander seed
2 tablespoons (16 g) sesame seeds
1 teaspoon peppercorns
1 cup (240 g) crushed tomatoes
1 1/2 teaspoons chili powder
1/2 teaspoon salt, or to taste
2 teaspoons minced fresh oregano
2 tablespoons (28 ml) to 1/4 cup (60 ml) chipotle sauce, or to taste
1/4 cup (35 g) cornmeal
1/2 cup (18 g) toasted bread (optional)
1/2 cup (75 g) your favorite shelled roasted nuts
2 tablespoons (19 g) unpacked brown sugar or (40 g) agave nectar (optional)
4 ounces (115 g) unsweetened or bittersweet chocolate
1/4 cup (4 g) chopped fresh cilantro

The making :

• In a casserole dish or baking pan, place the carrot, plantain, bell pepper, garlic doves, and onion. Sprinkle with a little oil and salt and roast for 20 minutes, turning once. When finished, remove from the oven and allow to cool for 5 minutes.
• While the vegetables are roasting, rehydrate the chiles in 1 cup (235 ml) of the broth for 10 minutes and then purée the mixture. Toast the cinnamon stick, cumin, coriander, sesame seeds, and peppercorns in a dry pan for 3 to 4 minutes over medium heat. Then crush them and grind them into a powder with a mortar and pestle or spice or coffee grinder.
• Place the tomatoes in a large heavy pot with the rest of the broth, the ground spices, chili powder, salt, oregano, chipotle, ancho-broth purée, and cornmeal. Cook at a low simmer for the duration of the roasting time.
• Peel the garlic and grind it and the rest of the roasted veggies in a food processor with the toasted bread and nuts and the remaining oil, if desired. Add to the tomato mixture in the pot and cook for 10 minutes, stirring here and there. Add the chocolate and cilantro and cook for 10 minutes more. Adjust the seasonings to taste.