Mole Poblano, · 72 servings

Char the 680 g Roma tomatoes and 450 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 255 g dried ancho chiles, 255 g dried pasilla chiles, 255 g dried mulato chiles and 28 g dried chipotle chiles, saving the seeds you need for the 355 ml reserved chile seeds.

Heat the 355 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 680 g white onion and 9 cloves garlic, stirring, for 2 min to 3 min. Stir in the 135 ml raw almonds with skin, 135 ml raw shelled peanuts, 135 ml raisins and 44 ml hulled pumpkin seeds and cook for another 2 min to 3 min.

Add the 175 ml sesame seeds, 355 ml reserved chile seeds, 15 whole cloves, 3.5 ml anise seeds, 3.5 ml coriander seeds, 7.5 ml whole black peppercorns, 3 sticks true (Ceylon) cinnamon stick, 3.5 ml ground allspice, 2 ml dried thyme and 2 ml dried marjoram. Cook for 3 min to 4 min, stirring often.

Push everything aside, add the 6 corn tortillas and 170 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 3.55 l chicken broth. When it simmers, add the 510 g Mexican chocolate and 15 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 2.84 l 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 355 ml toasted sesame seeds.