Mole coloradito

Step 1: Poach the 3 ⅛ lb chicken pieces, bone in with the ½ white onion, 2 cloves garlic and half the 1 tsp salt in the 8 ¼ cups water at a gentle simmer for 35–40 minutes, until the thickest piece reaches 165°F. Lift out and keep the broth (about 1.2 litres).

Step 2: Toast the 5 dried ancho chiles and 6 dried guajillo chiles on a dry comal for 15–20 seconds a side until fragrant and pliable, then soak in hot water for 20 minutes. Roast the 2 tomatoes on the comal until blistered, about 10 minutes.

Step 3: Heat 2 tbsp of the 2 tbsp vegetable oil in a frying pan over a medium heat. Fry, one after another, scooping each out as it is done: the ½ white onion and 6 cloves garlic until golden (5 minutes), the 1 oz almonds (2 minutes), the 2 tbsp sesame seeds (1 minute), the 2 tbsp raisins until puffed (30 seconds), the ½ ripe plantain until golden (3 minutes) and the 1 slice of white bread or bolillo until crisp (1 minute).

Step 4: Toast the 2 in cinnamon stick, 3 whole cloves and 6 black peppercorns in a dry pan for 1 minute until fragrant.

Step 5: Blend the drained chiles, tomatoes, all the fried ingredients, the spices, 1 tsp dried Mexican oregano and ½ tsp dried thyme with 600 ml of broth, in two batches, for 3 minutes each until completely smooth. Sieve for the silkiest result.

Step 6: Heat the remaining 3 tbsp vegetable oil in a heavy pot over a medium-high heat until shimmering. Pour in the paste (stand back, it spits) and stir constantly for 8–10 minutes, until it darkens to brick red and thickens. Skipping or rushing this frying is the usual reason a mole tastes raw and sharp.

Step 7: Stir in the 2 ⅛ oz Mexican table chocolate (dairy-free), 1 tbsp sugar, the remaining 1 tsp salt and about 500 ml more broth. Simmer over a low heat, stirring often so it doesn't catch, for 30 minutes, until glossy and thick enough to coat a spoon.

Step 8: Add the chicken and simmer 10 minutes to heat through. Serve with rice and warm tortillas, and freeze leftover sauce for up to 3 months.