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1
Simmer the chicken in stock until tender about 1/2 hour.
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2
Remove the chicken and keep warm and reserve the stock.
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3
In a large frying pan or comal, toast the chiles, turning once until darkened, but not burned.
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4
Toast the guajillo a little longer because of their tougher skins.
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5
Place the chiles in a bowl and cover with hot water to soak for 1/2 hour to soften.
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6
Remove the chiles and place in a blender or food processor and puree, adding a little chile water if necessary, strain.
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7
Toast the peppercorns, cloves, and cinnamon lightly in a dry pan or comal.
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8
Cool and grind in a molcajete or spice grinder.
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9
In the same pan, roast the onion and garlic cloves until slightly browned.
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10
Cool and place in a food processor and puree with a little water.
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11
Heat the lard in a pan until smoking hot, and fry the bread until lightlybrown, remove and drain on paper towels.
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12
Fry the plantain on both sides until brown, remove and drain.
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13
Quickly fry the raisins, remove.
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14
Lowerthe heat and add the sesame seeds, stirring constantly for a couple of minutes.
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15
Then add the almonds and continue to fry until both are well browned.
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16
Remove, drain, and combine with the bread, plantain and raisins,reserving some of the sesame seeds for garnish.
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17
Place in a food processoror blender and puree, adding a little water if necessary.
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18
Wipe out the skillet with a cloth and add 1 tbsp.
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19
lard.
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20
When it is hot, add the tomatoes and fry well.
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21
Place in a blender or food processor and puree, remove.
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22
Heat a tablespoon of lard in a cazuela or heavy pot until smoking.
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23
Add the chile puree and fry, stirring constantly, so it will not burn.
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24
It tends to splatter about, so be careful!
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25
Fry for a couple of minutes, add the tomato puree, the ground spices, and the marjoram and heat through.
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26
Stir in the bread mixture and continue to heat, stirring constantly.
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27
Add the chocolate and the avocado leaves, thin with the reserved chicken stockand continue to simmer for 30 minutes.
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28
Add the chicken, adjust the salt, and heat through.
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29
Serve with black beans, rice, and tortillas.
