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1
1. De-stem the chiles, tear them open and scrape out the seeds, collecting them. Put seeds into an ungreased skillet with the torn-up tortilla, set over medium-high heat, turn on an exhaust fan, and toast until thoroughly burned to charcoal black, about 15 minutes. Scrape them into a fine-mesh strainer and rinse for 30 seconds, then transfer to a blender.
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2
Set an ungreased skillet over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Roast until soft and very dark (about 5 minutes on each side of the onion slices; about 15 minutes for the garlic). Cool the garlic a bit, peel it, then reserve both.
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3
While the onion/garlic are roasting, turn on the oven to 350 degrees. Return the skillet to medium-high heat, add the lard or oil (to 1/2-inch depth), and, when hot, begin frying the chiles a couple at a time: After about 30 seconds, turning once, remove to drain on paper towels. Put them in a large bowl, cover with hot water, and soak for 30 minutes. Drain, reserving the soaking liquid.
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4
While the chiles are soaking, toast the seeds and nuts. Spread the sesame seeds onto a baking sheet or ovenproof skillet, spread the pecans, peanuts and almonds onto another baking sheet or skillet, then set both into the oven. Toast about 15 minutes until all take on a dark hue. Reserve a few sesame seeds for garnish, then add the rest of the seeds and nuts to the blender with 1 cup chicken broth. Blend until smooth, and put in a bowl.
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5
Without rinsing the blender, combine the tomatoes, tomatillos & 1/4 cup broth. Puree and put in another bowl.
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6
Again, w/o rinsing, put onion, garlic, toasted bread, cloves, pepper, cinnamon, oregano, thyme, banana and 1/2 cup broth. Puree and put in separate bowl.
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7
Put half the chiles and 1/2 cup broth, puree and put in fourth bowl. Repeat with other half and add to fourth bowl.
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8
Go to Cooking instructions (see link in description).
