Cook the chicken in water with garlic, onion, and salt. Cut each chili lengthwise to remove the veins and seeds, and remove the stem. Once this is done, heat a skillet with enough lard or oil and fry each chili until golden; finally, fry the almonds, walnuts, peanuts, and pumpkin seeds. Toast the sesame seeds in a small pot, covering it with paper to prevent splattering, and stir occasionally to ensure even browning.
Roast the tomatoes, tomatillos, garlic, and onion. Place the seeds and veins of the chiles inside the tortillas. Place the tortillas over the fire until they burn and the seeds and veins are charred, but without letting them turn to ash. Soak them in water to prevent bitterness, and then discard the water. Start grinding the chiles well, set aside, and then grind the burnt tortillas with the veins and seeds, all the spices, and herbs.
In a large pot, begin frying the chile paste, and when the bottom of the pot is visible, add the rest, allowing it to fry to that point. Pour in the strained broth and let it boil. Season by adding chocolate and sprinkling in finely ground bolillo bread. Adjust the salt, lower the heat, and let everything cook slowly. Finally, add the chicken. It is preferable to do this the night before so that it absorbs better flavor and can be made without haste.
Serve and sprinkle with sesame seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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