Mexican Mole Rojo Sauce

Take the seeds out of all the chilies and set aside in a small bowl. Bring a pot of boiling water and boil the chilies for 15 minutes. When the chilies are done boiling, add them in a blender, along with the garlic, onion, peppercorn, cloves, and cinnamon. Pour the water used to boil the chilies into the blender, about a cup. Blend until smooth. Use more water until everything blends. Use a fine mesh strainer to strain this 1st mixture into a bowl. 

Meanwhile, in a large deep pan on medium heat, add oil and wait for it to shimmer. Fry the slices of banana, about 2-3 minutes per side. Remove and set aside on a plate. Add more oil if necessary and fry the tortilla 2-3 minutes per side. Remove and place on the same plate. Fry the raisins, for 2 minutes, frequently stirring. Set aside. Fry the chili seeds and the sesame seeds, stirring frequently, for about 1 minute. Add the chili seeds, sesame seeds, plantain, tortilla, raisins and a cup of water in the blender and blend until smooth. Use more water to help blend everything, but maintaining a thick consistency. 

In the same large deep pan, pour the 1st mixture into it, and bring to a simmer. Cook for about 30 minutes on a medium low heat. Pour the 2nd mixture into the pan and stir to combine. Simmer for 1 hour. 

Add your choice of meat (previously cooked) into the sauce. Feel free to use some broth if the sauce becomes too thick.