Mole

• 8 Pasilla-Ancho Chile Pods, stems and seeds removed & reserved
• 3 Guajillo Chile Pods, stems and seeds removed & reserved
• 5 (40 fl ounces) cups low-sodium vegetable broth, divided
• 6-7 (3.5 fl ounces) tablespoons neutral oil, divided
• 1 yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 2 corn tortillas, cut into 4 pieces
• 1 ripe plantain, yellow with black spots
• 1/3 cup raisins
• 1/4 cup peanuts
• 1/4 cup raw almonds
• 1/3 cup pecans
• 1/4 cup pumpkin seeds
• 3 tablespoons sesame seeds
• 1 cinnamon stick
• 5 whole cloves
• 10 whole black peppercorns 
• 1 tablespoon dried oregano
• 1/2 tablespoon dried thyme
• 1/4 teaspoon ground cumin
• 1 1/2 tablet chocolate Ibarra or abuelitas (use 1/2 tablet less if you want mole less sweet) 
• Sea salt 
  

Enmoladas

• 2-3 tablespoons high heat oil, such as avocado oil
• 8-12 corn tortillas
• Homemade mole

For the Filling

• 2 lbs Yukon gold potatoes
• 3 green or yellow plantains
• 8 ounces vegan mozzarella cheese
• 2 tablespoons vegan butter
• Pinch of salt
• 2-3 tablespoons cashew crema
  

Cashew Crema

• 1 cup raw cashews
• 1/2 filtered cup water
• 1/2 a lemon for 1 tablespoon lemon juice 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

• Large pan or skillet
• Large pot
• Blender