Remove and discard the stems and seeds from the dried chilies.
6 large ancho chiles, 4 large pasilla chiles, 4 large mulato chiles
Tear into pieces and soak in the warm chicken stock for 30 minutes.
2 cups chicken stock
Working in batches, combine the chilies and stock with the remaining ingredients, except the lard and chocolate, in an electric blender and process to form a thick paste.
4 large tomatoes, 2 medium onions, 4 cloves garlic, 4 sprigs cilantro, 1 large corn tortillas, 1 cup blanched almonds, 1/2 cup raisins, 1/4 cup sesame seeds, 1/2 tsp ground coriander seeds, 1/2 tsp ground cloves, 1/2 tsp cinnamon, 1/2 tsp ground cumin, salt, ground pepper
Heat the lard in a pot over high heat and cook the puree for 5 minutes, stirring constantly.
3 tbsp vegetable oil
Add the chocolate and stir until melted.
1 1/2 oz unsweetened chocolate
The sauce should be quite thick but may need to be thinned slightly with a little chicken stock.
Serve over cooked turkey, chicken, or pork, garnished with sesame seeds.
Notes
You will need a little more sesame seeds to serve as a garnish