Ingredients

• 15 pans
• 12 frying over heat (pan)
• 3 day
• 2 long
• 2 onions
• 2 cinnamon sticks
• 2 corn tortillas
• 2 reserved liquid
• 1 chipotle chili
• 1 tomato
• 1 garlic head
• 1 plantain
• 1/2 sesame seed
• 1/2 tomatillos
• 8 cups boiling water
• 2 c chicken broth
• 1 cup reserved chili-soaking liquid
• 1/2 lb mulato chilies
• 4 oz mexican chocolate
• 4 oz semisweet chocolate
• 1/2 c peanuts
• 1/4 lb ancho chilies
• 1/2 c prunes
• 1/2 c dry almonds (roasted)
• 3/8 c raisins
• 2 oz pasilla chilies
• 2 tb salad oil
• 1 ts anise seed
• 1 ts coriander seed
• 1/2 teaspoon cinnamon roasting the chilies (ground)