Hazelnut Mole
['6 tablespoons vegetable oil', '6 large garlic cloves, peeled', '8 ounces hazelnuts with skin (about 2 cups)', '1 1/2 large ripe plantains,* peeled, cut into 1/2-inch-thick rounds', '1 1/2 pounds Red Delicious apples, peeled, quartered, cored', '1 medium-size white onion, thickly sliced', '13 dried guajillo chiles* (about 2.5 ounces), stemmed, cut open, seeds and veins removed', '3 dried ancho chiles* (about 1.5 ounces), stemmed, cut open, seeds and veins removed', '3/4 cup prunes (about 4 ounces)', '7 whole cloves', '6 whole allspice', '1/2 teaspoon coriander seeds', '1/2 teaspoon aniseed', '1/2 teaspoon cumin seeds', '1 cinnamon stick, broken in half', '2 5- to 6-inch-diameter corn tortillas', '9 cups (or more) low-salt chicken broth', '2 tablespoons apple cider vinegar']
Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.
Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.
Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)
*Available at specialty foods stores and Latin markets.
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