Mole Poblano

Ingredients

• 3 ounces tomato, (about 1 small)
• 3 ounces tomatillos, (2 medium), husked and rinsed
• 1 (1/2-inch-thick) round slice white onion
• 5 cloves garlic, peeled
• 1 cup mild olive oil, or vegetable oil, divided
• 4 ounces mulato chiles, (8), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
• 2 ounces ancho chiles, (4), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
• 2 ounces pasilla chiles, (6), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
• 1/2 ounce chipotle meco chiles, (2 to 3, tobacco-color), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveine
• 1 corn tortilla
• 1/2 cup blanched almonds
• 3 tablespoons hulled raw (green) pumpkin seeds
• 1/4 cup packed raisins
• 1 (1-inch) slice baguette
• 1/2 small ripe (brown or black) plantain, peeled and cut crosswise into 1/2-inch slices
• 1/4 cup unhulled sesame seeds, scant
• 1 (1-inch) piece canela (mexican cinnamon)
• 6 whole cloves
• 1/4 teaspoon aniseed
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon whole allspice berries, (5 large)
• 1/4 teaspoon whole black peppercorns
• 6 ounces mexican chocolate
• 1 tablespoon sugar
• 1 1/2 teaspoons fine salt, or 1 tablespoon kosher salt
• 1/4 cup sesame seeds, toasted unhulled for garnish