Preheat oven to 500.
Roast onion, tomatoes, garlic, and onion for 15 minutes till you have a black spot. (Not burnt)
Toast the chili peppers on each side over medium heat. Pour them into a pot and cover with hot water.
In a skillet, add ¼ cup of oil. When it is hot, fry plantain until brown on both sides.
Next, Turn the slices of plantain into the pot containing the chili.
Fry the tortillas until brown and add to the pot containing the fried plantain and chili.
Next, fry the chili seeds, cinnamon, and whole cloves before adding them to the pot.
In batches, blend all the ingredients in the pot with the peanut butter and 8 cups of the strained chicken broth.
Strain the blended mole sauce into a pot. Add 4 tbsp of oil and place over medium heat.
Add chocolate and season with salt.
Simmer for about 15- 20 min. Stirring occasionally.