Mole Poblano, · 12 servings

Char the 115 g Roma tomatoes and 75 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 43 g dried ancho chiles, 43 g dried pasilla chiles, 43 g dried mulato chiles and 4.5 g dried chipotle chiles, saving the seeds you need for the ≈ 20 g reserved chile seeds.

Heat the ≈ 51 g 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 115 g white onion and ≈ 4.5 g garlic, stirring, for 2 min to 3 min. Stir in the ≈ 13 g raw almonds with skin, ≈ 14 g raw shelled peanuts, ≈ 14 g raisins and ≈ 4 g hulled pumpkin seeds and cook for another 2 min to 3 min.

Add the ≈ 18 g sesame seeds, ≈ 20 g reserved chile seeds, 0.3 g whole cloves, ≈ 0.3 g anise seeds, ≈ 0.2 g coriander seeds, ≈ 0.7 g whole black peppercorns, ≈ 1.5 g true (Ceylon) cinnamon stick, ≈ 0.2 g ground allspice, ≈ 0.1 g dried thyme and ≈ 0.1 g dried marjoram. Cook for 3 min to 4 min, stirring often.

Push everything aside, add the ≈ 24 g corn tortilla and 28 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 ≈ 600 g chicken broth. When it simmers, add the 85 g Mexican chocolate and ≈ 1.5 g 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 ≈ 480 g 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 ≈ 36 g toasted sesame seeds.