• 2 oz (¼ cup) lard
• 1 white onion, chopped & sauteéd until translucent
• 4 cloves of garlic, roasted
• 3 tomatoes, roasted & skins removed
• 10 tomatillos, boiled 1 hour in salted water
• 1½ ripe, peeled plantains, fried until golden-brown
• ¾ cup raisins, lightly fried
• 1 cup prunes, lightly fried
• ¾ cup peanuts
• ¾ cup slivered almonds, toasted
• ¾ cup white sesame seeds, lightly toasted
• 1 cup chicken stock
• 1 tsp coriander seeds
• 1 tsp star anise
• 1 tsp cloves
• 3 cinnamon sticks
• salt for seasoning
• 15 corn tortilla chips
• 2 slices bread (white or wheat), toasted

Chiles

• 30 chilies mulatos (dried)
• 16 chiles anchos (dried)
• 6 chiles pasillas (dried)
• 2 chiles chipotles (dried)
• 2-3 Mexican chocolate tablets (such as Abuelita)
• 2 tbsp brown sugar
• 8 cups chicken stock
• 4-5 garlic cloves, roasted
• ½ cup lard

Garnish

• sesame seeds

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