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1
In a saucepan, heat some of the lard and fry the chilies one by one. Be careful not to burn them. Place the chilies on absorbent paper and set aside.
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2
In the same saucepan, add the peanuts, pecans, almonds, and pumpkin seeds. Fry until golden brown. Remove from the saucepan and set aside.
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3
Carefully fry the sesame seeds until golden brown. Set aside.
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4
Fry the tortillas and the piece of bread in the lard.
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5
In a griddle, roast the tomatoes, tomatillos, garlic, and onion.
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6
Soak the chilies in hot chicken broth until soft. Place in the blender and puree. Add more chicken broth as needed. Sift.
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7
In another saucepan, heat the rest of the lard. Add the sifted chili mixture. Stir with a wooden spoon.
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8
Separately, blend the peanuts, pecans, almonds, pumpkin seeds, sesame seeds, and chicken broth as needed. Sift and pour into the chili sauce.
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9
Puree the tomatoes, tomatillos, garlic, onion, plantain, and raisins. Sift and add to the chili sauce.
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10
Puree the cloves, allspice, peppercorns, oregano, avocado leaves, cinnamon, thyme, cumin, and anise in chicken broth as needed. Sift and add to the sauce.
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11
Puree the tortillas and the bread with chicken broth as needed. Add to the sauce.
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12
Add the chocolate directly into the sauce.
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13
Stir until the grease surfaces. Continue to heat until it thickens.
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14
Season with salt and sugar if needed.
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15
Serve pouring over your choice of meat, chicken or pork. Garnish with sesame seeds.
