Simple Red Mole

1. Bring a small saucepan of water to a boil and turn off the heat. Add the dried chiles and let them sit for about 10 minutes to rehydrate. Remove the stems and seeds and set the chiles aside.
2. Measure out all of the dried spices plus almonds and sesame seeds in a small bowl and set aside. Over medium-high heat, melt the coconut oil in a large saucepan or 5 quart dutch oven. Add the onion and garlic and saute with a little salt until nearly translucent.
3. Add the small bowl of spices, seeds and almonds and heat until fragrant. Add the banana or plantain and cook until it is broken down. If you use plantain rather than banana you may want to add a pinch of sweetener near the end of cooking. Add tomatillos.
4. Add the bottle of beer and simmer for a few minutes to cook off some of the alcohol. Add the raisins and hydrated chiles and simmer for about 10 minutes. Add the bread and tortilla and cook for a few minutes more to soften.
5. Transfer mixture to a blender (I love my Vita Mix!) and puree until smooth, working in batches if necessary. Add the smooth mole back to the pot and stir in 2 cups water. Cook the mole over medium-low heat to marry the flavors again and thicken slightly. Add additional water, if needed. Check for, and adjust seasoning.
This is my version of red mole using ingredients I had on hand. I've made Rick Bayless' moles before and they are fantastic, but the directions tend to be very lengthy and can be confusing. I omitted some steps and adjusted the recipe such that everything is built in the pot rather than removing/adding back, etc. The result is a very complex mole with heat that builds and sneaks up on you. Use this sauce on enchiladas, tamales, anything you can think of. Last time I made an orange red mole it was so good I licked my plate clean. Hope you enjoy this one.
Source of recipe: This was modified from a Rick Bayless recipe for Rich Red Mole with Chicken.