Mole Rojo from Scratch

1. Prepare the chiles: Toast the guajillo and árbol chiles briefly in a hot dry pan until fragrant. Remove from the pan and set aside.
2. Pan-fry ingredients: Working in groups based on similar cooking times, pan-fry all remaining ingredients (nuts, dates, plantain, tortillas, tomatoes, garlic, spices, chocolate, and sesame/tahini). Transfer each batch to a large heat-safe bowl as they finish.
3. Soak: Once everything is cooked, pour enough hot broth over the ingredients to cover them. Cover the bowl and let sit for 10 minutes to soften.
4. Blend: Blend the mixture on high until very smooth, adding more broth as needed. The consistency should be similar to Alfredo sauce.
5. Simmer: Pour the blended mole into a large pot. Simmer uncovered over low heat for about 50 minutes, stirring occasionally. Add more broth as needed, since the sauce will thicken as it cooks.
6. Season: Taste and season with salt. Adjust consistency with extra broth if necessary.