Classic Mole Sauce

1/4 lb unsalted butter
1/4 onion; peeled and chopped
1/2 ounce garlic, chopped
1/4 cinnamon stick
1/4 T whole allspice
1/2 bay leaf
2 whole cloves
3/4 ounce pasilla negro, stemmed, seeded and roasted
3/4 ounce ancho chiles, stemmed, seeded and roasted
2 1/4 ounces Ibarra chocolate
4 1/2 ounces pitted prunes
3 ounces raisins
1 ounces peanuts, toasted
1/4 ounces sesame seeds
1 ounces sliced almonds, toasted
1 ounces pumpkin seeds, toasted
1/4 ripe plantain, peeled
1/2 gallon chicken stock
1/2 ounce chicken base
1 ounce flour
1/2 ounce cornstarch

Melt butter in a saute pan over medium heat. Add onion and garlic and
cook until onion is soft. Add spices, chiles, chocolate, prunes,
raisins, peanuts, sesame seeds, almonds, pumpkin seeds and plantain and
continue to cook, stirring constantly, approximately 5 minutes. Then add
chicken stock, chicken base and cook at medium heat 10 minutes, again
stirring constantly. Then place mixture in a food processor or blender
and puree. Return to medium heat. Mix the flour and cornstarch with
water to make a paste. Add the mixture to the sauce as needed for
desired consistency. Cook 5 minutes, stirring often, then strain.

Makes 1 quart