I don't know why you'd want to worry about 200+ingredients...I have one with 23. Maybe someone got an extra zero in the equation somewhere?
Mine is a Black Mole
Use a strong chicken broth with mint, onions and garlic.
You will need 4+ cups of broth.
1/4 lb dried chili negros or guajillos
2 oz dried chili Mexican pasillas
2 oz dried chili mulatos
2 oz dried chili polbanos/anchos
stemmed, seeded and veined, reserving seeds.
Toast chilis on a flat hot griddle (hold your breath) for about a minute on each side until almost charred.
Rinse in cold water, cover with hot water and soak for about a half hour.
Put the reserved chile seeds into a dry frying pan and toast and toss (hold your breath even longer) over high heat until browned. Raise heat and char until black. cover with cold water and let soak for about 5 minutes. Drain and put in blender.
1/2 c unsalted pumpkin seeds in shells in a dry fry pan over hi heat until they are browned evenly and begin to pop. Put aside. Do the same for 1/2 c sesame seeds.
1/2 pounds unskinned tomatoes.
Add unpeeled to blender with
pumpkin and sesame seeds,
1 c water,
3 whole cloves,
3 whole allspice,
6 fresh thyme sprigs (leaves only or rounded 1/4 tsp dried)
6 fresh marjoram sprigs (leaves only or 1/4 tsp dried)
and 2 tbs Mexican oregano.
Blend as smooth as possible.
Fry one at a time in 3/4 cups lard (or lard and peanut oil mix):
1/4 c shelled peanuts
10 shelled almonds
1/4 c raisins
1 small chopped onion
12 cloves garlic
1 2" stick cinnamon
1 large plaintain, skinned and cut into slices
2 corn tortillas
3 thick dark toasted french bread slices
Drain each and put into blender, blending thoroughly after each addition. Add stock as necessary to release the blades.
Heat 1/4 c of lard or peanut oil in a large pan to cook the mole in.
Add blended mixture and fry over med heat stirring often for about 15 minutes.
3 oz mexican drinking chocolate
1/2 c strong coffee
Put the chilis and 2 cups of soaking water into blender. Blend until smooth. Add to fried mixture together with chocolate and cook 5 minutes longer. Add 4 c chic broth and cook 40 minutes.
kosher or sea salt to taste
It should thickly coat the back of a spoon.