Devein and seed the chiles.
Cut the plantain into 1/4 " thick slices.
Heat a wide skillet (or wok).
Add 1/4 " of oil to the hot pan.
Fry all the ingredients, in batches, placing them all in a common bowl and
mixing them after they are cooked.
Puree the mixture in a blender, adding chicken stock as needed to adjust the
consistency to a fairly thick, smooth sauce just thin enough to blend.
Cook over a very low flame (or in a slow cooker) until the sauce becomes a
dark, reddish brown (about 2 hours).
Serve over chicken (chicken mole), turkey (turkey mole), pork or sirloin tips,
accompanied by Mexican rice and corn tortillas (or Mexican rolls).
