1. In a large soup pot set over medium-high heat, heat the oil until shimmering but not smoking, 3 to 4 minutes. Add the bread, tortilla, onion, plantain, garlic and tomato and cook, stirring occasionally, until golden-brown, about 10 minutes.

2. Add the dried chiles to the oil and cook until fragrant, about 8 minutes. Meanwhile, use a food processor to grind the almonds, peanuts, walnuts and pumpkin seeds until fine. Stir the ground nuts and tahini into the chile mixture and cook until the nuts turn golden-brown, about 5 minutes. Reduce the heat to low and add the chocolate, raisins, 2 tablespoons salt, the anise, cinnamon, black pepper and sugar. Stir in 2 cups chicken broth and continue to cook the sauce, stirring and scraping the bottom of the pot often, until the sauce thickens and turns a rich mahogany brown, 20 to 30 minutes.

3. Turn off the heat and cool the sauce for 10 minutes. Transfer about half of the sauce to a blender jar, add 1½ cups chicken broth and blend until smooth, adding more chicken broth or water if needed. Pour into a large, clean pot and repeat with the remaining sauce and more chicken broth.

4. Add enough chicken broth or water to thin the mole to a ketchup-like consistency. Set over medium heat to rewarm. Season with salt to taste. Bake with enchiladas or serve over roast chicken or other roast meat.