Hazelnut Mole

Ingredients

• 1.5 ounces ancho chili pepper dried stemmed
• 0.5 teaspoon aniseed 
• 2 tablespoons apple cider vinegar 
• 1  cinnamon sticks 
• 0.5 teaspoon coriander seeds 
• 2 6-inch corn tortillas 
• 0.5 teaspoon cumin seeds 
• 6 large garlic clove peeled
• 2.5 ounces guajillo chiles* dried stemmed
• 8 ounces hazelnuts with skin ( 2 cups)
• 9 cups chicken broth ()
• 4 ounces prune- cut to pieces 
• 1.5 pounds delicious apples red cored peeled quartered
• 6 tablespoons vegetable oil 
• 1 medium size onion white sliced
• 6  allspice whole

Equipment

• bowl
• frying pan
• pot
• blender
• slotted spoon
• tongs

Directions

1. Heat oil in large deep nonstick skillet over medium heat.
2. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl.
3. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic.
4. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl.
5. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl.
6. Add all spices to skillet and stir 30 seconds.
7. Transfer to same bowl.
8. Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl.
9. Add 9 cups broth to bowl; press down on all ingredients to submerge.
10. Let soak 20 minutes.
11. Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth.
12. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)
13. *Available at specialty foods stores and Latin markets.