Hema & Helvia are behind the stove this week, making their totally divine, proper, many-layered mole. Toasting ancho, guajillo, negro, mulato & pasilla chiles with sesame and pumpkin seeds, almonds and peanuts, then blending in plantain, raisins, warm spices, Mexican chocolate and a little bread. Slowly cooked into a dark, smoky, deeply savory sauce with Tailfeather Farms chicken simmered right in. Served with rice and tortillas.
