Mole Poblano, · 24 servings

Char the 225 g Roma tomatoes and 150 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 85 g dried ancho chiles, 85 g dried pasilla chiles, 85 g dried mulato chiles and 9.5 g dried chipotle chiles, saving the seeds you need for the 120 ml reserved chile seeds.

Heat the 120 ml lard in a large, wide casserole over medium-high heat for about 2 min. Fry the chiles in two or three batches, stirring often, then lift them out with a slotted spoon into a bowl.

In the same fat, cook the 225 g white onion and 3 cloves garlic, stirring, for 2 min to 3 min. Stir in the 44 ml raw almonds with skin, 44 ml raw shelled peanuts, 44 ml raisins and 15 ml hulled pumpkin seeds and cook for another 2 min to 3 min.

Add the 59 ml sesame seeds, 120 ml reserved chile seeds, 5 whole cloves, 1 ml anise seeds, 1 ml coriander seeds, 2.5 ml whole black peppercorns, 1 stick true (Ceylon) cinnamon stick, 1 ml ground allspice, 0.6 ml dried thyme and 0.6 ml dried marjoram. Cook for 3 min to 4 min, stirring often.

Push everything aside, add the 2 corn tortillas and 57 g bolillo, telera or baguette along with the charred tomatoes and tomatillos, and let it all cook for a couple of minutes.

Return the fried chiles to the pan and pour in the 1.18 l chicken broth. When it simmers, add the 170 g Mexican chocolate and 5 ml kosher or sea salt, stir well and simmer for 12 min to 15 min.

Turn off the heat, cover and leave for 30 min so the chiles soften completely.

Blend in batches until completely smooth. Store it now, or thin and serve.

For each cup of mole, add half a cup of 945 ml chicken broth, for thinning in a saucepan and simmer for 2 min to 3 min.

Spoon the hot mole over poached or roasted chicken or turkey and finish with a shower of 120 ml toasted sesame seeds.