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1
Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister.
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2
Remove from skillet and stem, seed, and devein chiles.
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3
Set aside.
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4
Place tomatoes and green tomatoes in a saucepan and bring to a boil.
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5
Drain and blend in blender or food processor and set aside.
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6
In a large saucepan, heat corn oil over low flame.
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7
Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown.
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8
Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts.
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9
Stir ingredients together.
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10
Add more corn oil, to coat ingredients lightly.
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11
Add chopped roasted onion and minced roasted garlic.
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12
Continue to fry over low flame for about 20 minutes.
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13
Add blended tomato mixture.
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14
Remove from heat and set aside.
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15
Place corn tortilla over open flame and cook until burnt and crispy.
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16
Cut up and set aside.
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17
In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes.
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18
Combine tomato/spice/nut mixture with chile mixture in large saucepan.
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19
Add chocolate piece and cook until melted over a low flame.
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20
Add about 1/2 cup chicken stock to mixture and stir.
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21
Place mixture into blender or food processor and puree until all ingredients have combined completely.
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22
More chicken stock may be added to smooth out sauce.
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23
In a large saucepan, heat vegetable shortening.
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24
Cook the puree in the shortening, stirring constantly.
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25
Add more of the chicken stock until you achieve the right level of consistency that you'd like.
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26
Warm sauce for another 30 minutes over a low flame.
