Set a large sauté pan to medium-high heat add all the chiles (stems and seeds removed), and toast lightly on both sides. Transfer to a bowl with cold water and set aside for later.
In a large pot or wok, add 1 cup of coconut oil and heat to medium heat. Add sesame seeds, peanuts, nuts, hazelnuts, pumpkin seeds, bread, tortilla, onion, garlic, plantain slices, and goji berries. Add them one at a time until they are a deep golden brown, then remove them from the pan, set them aside, and add the next ingredient.
Add the diced tomatoes and tomatillos to the pot, season them with salt, nutmeg, cinnamon, oregano, thyme, ground ginger, cumin, clove, turmeric, and allspice, cook until golden brown. Remove from pan and set aside.
Place all the fried ingredients plus the drained dried chiles in the blender, and process until smooth. Strain this mixture.
Heat a large pot to medium heat and add the remaining 1 cup of coconut oil, fry the sauce for 5 minutes and add the 5 cups of vegetable broth.
Add the coconut sugar, chocolate, and avocado leaves (previously toasted). Simmer for 45 min at medium heat, stirring constantly to avoid sticking.
While de mole is simmering, cut the cauliflower in small florets and sauté it with a little bit of coconut oil. Seasons with cumin, paprika, and salt to taste. Cover and let it pan steam for about 10 minutes or until tender. Add a little bit of water to the pan if necessary.
Prepare the crema (instructions above) and marinate the red onion with the lime juice, water, and oregano.
Fill the tortillas (heat them up for a couple of seconds in the microwave so they are easy to fold), and fold them in half.
Pour the finished mole
sauce on top of the folded tortillas and drizzle some crema, and top with
pickled red onions.