• Chicken leg with thigh (boiled), 2 pcs
  • Corn tortillas, 2 pcs
  • Raisins, 1/2 cup
  • Almonds, 1/2 cup
  • Bolillo, 1/2 piece
  • Salt to taste
  • Anise seed, 1/2 tsp
  • Cilantro seed, 1/2 tsp
  • Black pepper, 1 whole
  • Onion, 1/2 pc
  • Chocolate tablet, 1 1/2 pcs
  • Cinnamon stick, 1/2 piece
  • Sesame seeds, 2 tbsp (for garnish)
  • Pork lard, 1/2 cup
  • Chicken broth, 2 liters
  • Tomatoes, 6 pcs (seedless)
  • Dried chiles:
    • Chile ancho, 4 pcs
    • Mulato chile, 6 pcs
    • Chile pasilla, 4 pcs
    • Chile morita, 2 pcs
  • Cloves, 2 pcs
  • Peanuts (shelled), 1/4 cup
  • Garlic, 3 cloves


  1. Trim the stems from all the chiles; open them, remove the seeds (reserving some), and eliminate the veins.
  2. In a bit of lard, fry the chiles until they change color, ensuring they do not burn. Set them aside and add hot broth.
  3. Let them rest for at least an hour.
  4. Roast the tomatoes, turning them frequently to avoid burning.


  1. Slice the bread and tortillas into pieces and set aside.
  2. Chop the onion and garlic.
  3. In 2 tablespoons of lard, fry the onion and garlic until translucent, then add the tortillas, bread, raisins, and almonds.
  4. Over low heat, toast the cinnamon, sesame seeds, black pepper, cilantro seeds, peanuts, and cloves until they release their aroma.
  5. Add the roasted tomatoes, desired amount of chile seeds, roasted spices, and a cup of broth from the soaked chiles.
  6. Blend thoroughly and set aside.

Using two cups of the chile broth:

  1. Add the almonds, fried bread, and blend well. Set aside.

In the blender:

  1. Add the chiles with their broth and blend.
  2. Over high heat, combine the bread and almond mixture, the tomato mixture, and the chile mixture.
  3. Stir well until the color is uniform, then add the chocolate and dissolve.
  4. Boil until the sauce begins to release oil.
  5. Serve with chicken and rice.
  6. Garnish with sesame seeds to taste.

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