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1
Toast ancho, guajillo, and cascabel chiles in a cast iron skillet until skins blister.
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2
Remove from skillet and stem, seed, and devein chiles; set to the side.
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3
Place tomatoes and green tomatoes in a saucepan and bring to a boil.
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4
Drain and whirl in blender or food processor and set aside.
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5
In a large saucepan, heat corn oil over low flame.
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6
Cut the bread into pieces and fry in the corn oil until golden brown.
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7
Add next 11 ingredients to the toasted bread and stir together, adding more corn oil as necessary to coat everything lightly.
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8
Add chopped roasted onion and minced roasted garlic.
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9
Continue to fry over low flame for about 20 minutes.
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10
Add blended tomato mixture.
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11
Remove from heat and set aside.
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12
Place corn tortilla over open flame and cook until burnt and crispy; tear up and set to the side.
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13
In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes.
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14
Combine tomato/spice/nut mixture with chile mixture in large saucepan.
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15
Add chocolate piece and cook until melted over a low flame.
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16
Add about 1/2 cup chicken stock to mixture and stir.
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17
Place mixture into blender or food processor and puree until all ingredients have combined completely.
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18
More chicken stock may be added to smooth out sauce.
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19
In a large saucepan, heat vegetable shortening.
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20
Add puree to the shortening and cook, stirring constantly to avoid scorching.
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21
Add more of the chicken stock until you achieve the right level of consistency that you'd like.
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22
Warm sauce for another 30 minutes over a low flame.
