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1
Zarela Martinez leaves in the veins of the chiles the hottest partbut you can cut them away if you want to tone down the heat.
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2
Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them.
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3
Heat a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact.
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4
Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant.
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5
Allow between 30 to 45 seconds for the anchos, slightly less for the guajillos, which are very thin-skinned.
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6
The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor.
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7
Remove from the griddle as they are done.
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8
Place in a bowl and cover generously with boiling water.
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9
Let soak for at least 20 minutes, then drain.
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10
In a small heavy skillet, cook the sesame seeds over moderate heat, stirring constantly, just until you see them starting to turn golden.
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11
Scrape the seeds out into a small bowl and set aside.
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12
Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar.
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13
In a medium skillet, heat 2 tablespoons of the lard over moderate heat until rippling.
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14
Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes.
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15
Add the onion, garlic, tomatoes, plantain, thyme, oregano, raisins, almonds and sesame seeds.
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16
Cook, stirring frequently, for 15 minutes.
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17
Let cool for 10 minutes.
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18
In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling.
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19
Add the sauce, stirring well to prevent splattering.
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20
Stir in the remaining stock, a little at a time.
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21
Cover and cook, for 15 to 20 minutes, stirring frequently, until the chiles lose their raw edge.
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22
Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.
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23
Add the chocolate and cook, stirring constantly, until it is well dissolved.
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24
Add the salt and the shredded meat.
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25
Cover partially and cook, stirring occasionally, just until heated through, 7 to 10 minutes.
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26
Taste for seasoning and add another pinch or two of salt if desired.
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27
Put half of the mixture in a blender with 1 cup of the chicken stock and half the drained chiles.
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28
Blend until smooth, about 3 minutes on high.
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29
Repeat with the remaining sauce mixture, another 1 cup of chicken stock, and the remaining chiles.
