Remove the stems and seeds from the peppers (I suggest you use gloves).
Heat butter in a skillet over medium heat.
Add the chilies and brown them until they release their fragrance, about 1 minute. Be careful not to burn them.
Remove the chiles and put them in a large bowl.
Add the onion together with the garlic and cook until nicotine, about 5 minutes.
Remove from the pan and place the same bowl with the peppers.
Cut the tortillas and brown lightly in the pan, about 3 minutes. Remove and add to the bowl.
If necessary, melt a little more butter in the pan.
Add the male and golden plantain for 5 minutes. Remove and add to the bowl.
Place the peanuts and almonds in the pan and let them cook until they release their aroma, about 1 minute.
Sprinkle the sesame seeds and continue cooking until golden brown, 15 to 30 seconds. Remove and place in the bowl.
Heat the tomatoes over medium heat in the pan for 5 minutes.
Remove from heat and add the chocolate in pieces until melted. Pour over the bowl with the mixture of chilies. Stir well.
Blend the ingredients in small amounts, adding the necessary water to achieve a smooth sauce.
Place the shredded chicken in a large pot. Pour the sauce over the chicken.
Cover and cook over medium-low heat until hot. Serve
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