Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken; whole cut into 8 1 sm French Roll; sliced
-serving pieces 1 sm Plantain; or substitute
6 c Chicken Stock; homemade -a banana
5 Ancho Chiles; dried, stems 2 tb Raisins
-and seeds removed 1/4 c Sesame Seeds
2 Guajillo Chiles; dried stems 10 Almonds; whole
-and seeds removed or 2 md Tomatoes; quartered
-substitute New Mexican 3 Marjoram sprigs, or Oregano
5 Black Peppercorns; whole 1 Bar Mexican Chocolate; or
5 Cloves; whole -to taste, (3.5oz is best)
2 Cinnamon Stick; 2" pieces -use Ibarra or Abuelita
1 White Onion;peeled,quartered 2 Avocado leaves; bay leaves
10 Cloves Garlic Salt to taste
3 tb Lard or Vegetable oil

: Seenote: dried peppers; Mikenote, After the peppers have been
toasted and soaked I strain them through a foley food mill, to remove
ALL of the skin and seeds. This is a longer messier solution to
grinding them in a blender but it makes a smoother, less stringent
sauce. Another method is to toast and soak the peppers and then lay
them down on a cutting board and use the blade of knife, scrape the
reconstituted pepper off from the skin..... longer, messier, but
do-able....
Simmer the chicken in stock until tender about 1/2 hour. Remove the
chicken and keep warm and reserve the stock.
In a large frying pan or comal, toast the chiles, turning once until
darkened, but not burned. Toast the guajillo a little longer because
of their tougher skins. Place the chiles in a bowl and cover with hot
water to soak for 1/2 hour to soften. Remove the chiles and place in
a blender or food processor and puree, adding a little chile water if
necessary, strain.
Toast the peppercorns, cloves, and cinnamon lightly in a dry pan or
comal. Cool and grind in a molcajete or spice grinder.
In the same pan, roast the onion and garlic cloves until slightly
browned. Cool and place in a food processor and puree with a little
water.
Heat the lard in a pan until smoking hot, and fry the bread until
lightly brown, remove and drain on paper towels. Fry the plantain on
both sides until brown, remove and drain. Quickly fry the raisins,
remove. Lower the heat and add the sesame seeds, stirring constantly
for a couple of minutes. Then add the almonds and continue to fry
until both are well browned. Remove, drain, and combine with the
bread, plantain and raisins, reserving some of the sesame seeds for
garnish. Place in a food processor or blender and puree, adding a
little water if necessary. Wipe out the skillet with a cloth and add
1 tb lard. When it is hot, add the tomatoes and fry well. Place in a
blender or food processor and puree, remove.
Heat a tablespoon of lard in a cazuela or heavy pot until smoking. Add
the chile puree and fry, stirring constantly, so it will not burn. It
tends to splatter about, so be careful! Fry for a couple of minutes,
add the tomato puree, the ground spices, and the marjoram and heat
through. Stir in the bread mixture and continue to heat, stirring
constantly. Add the chocolate and the avocado leaves, thin with the
reserved chicken stock and continue to simmer for 30 minutes.
Add the chicken, adjust the salt, and heat through. Serve with black
beans, rice, and tortillas. Heat scale medium

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