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1
Make the sauce first.
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2
Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
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3
Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
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4
Cook for 10 minutes.
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5
Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
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6
Melt the remaining lard in the pan and cook the tomatoes.
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7
Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
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8
Cook for 5 minutes.
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9
Add this mixture to the bowl of the food processor, and process until smooth.
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10
Add more chicken stock if required. (The mole paste should be quite thick now).
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11
Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
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12
Add the chocolate and allow it to melt, stirring all the time.
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13
Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
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14
At this point check the seasoning.
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15
If the mole sauce is not spicy enough add more chili powder.
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16
The taste will be raw.
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17
When the sauce has cooled store in the refrigerator.
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18
Leave for 24 - 48 hours.
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19
Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
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20
Add the chicken and cover with remaining sauce.
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21
Warm gently.
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22
Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.
