Cook Spices

1. Heat lard in large, deep saucepan over medium-high heat
2. Add onions, garlic, tomatoes, tomatillos, ¾ cup sesame seeds, almonds, raisins, prunes, plantains, coriander, star anise, cinnamon sticks, saute 3-4 minutes
3. Add bread, tortilla chips and 1 cup chicken stock. Season with salt
4. Cook over low heat for 1 hour

Prepare Chiles

1. In a dry pan over medium-high heat, warm chiles in batches, 2-3 minutes per batch
2. While warm, tear chiles apart to remove the stems and seeds
3. In a large saucepan, bring 8 cups of chicken broth to a boil. Remove from heat and submerge chiles to soak for 1 hour

Combine

1. Add chiles with the chicken stock soaking liquid to the pan of cooked spices. Add chocolate tablets, brown sugar and remaining roasted garlic
2. Bring to a boil, then reduce to a simmer and allow to cook 1 hour on low heat, stirring occasionally
3. Heat ½ cup of lard over medium heat, and pour in blended mixture. Bring to a boil, then reduce to a low simmer. Cook 2-3 hours, stirring occasionally
4. If freezing, cool before portioning small batches into air-tight containers
5. Sauce pairs well with chicken, duck and turkey, as well as many other Mexican favorites. Garnish with sesame seeds