1. Heat a skillet over medium heat and warm the chilies for 20 to 30 seconds on both sides until they soften but be careful to not burn them. Discard the stems and seeds, chop the chilies into roughly small pieces, cover them with very hot water for 30 minutes (or overnight).
2. Toast the sesame seeds until golden brown, you can use the same skillet that was used for the chiles, place over medium heat. Add the almonds,, coriander seeds, star anise and spices, and toast until aromatic. Set aside. Add this mix to the food processor, along with the plantain, raisins, prunes and the chiles. Process and grind for three minutes or until smooth. You might need to add some chicken broth.
3. Heat oil (or tallow) in a pot over on medium heat, add the mole paste and tomato paste and stir til browned. Mix in 1 cup of chicken broth, stirring constantly, cooking until most of the broth has evaporated and you reach a good consistency, about 22 minutes. Take off the stove, add the chopped Mexican chocolate and stir until melted. You can add some sugar to sweeten to taste, or cocoa powder to enhance flavor (it depends on your mexican chocolate brand what you might need) or even espresso powder to give it a bitter kick. If it needs thickening, add a chopped up corn tortilla. Sprinkle with sesame seeds. Serve over turkey traditionally or chicken and sprinkle with toasted sesame seeds on top. Also a good sauce to use for enchiladas, eggs, nopales or potatoes.
