And this is what I think I meant
2/3 cup ALMOND POWDER (or finely ground almonds) (toasted)
1/3 cup SESAME SEED (toasted)
2/3 cup ANCHO CHILI POWDER
1/2 cup NEW MEXICO CHILI POWDER
1/3 cup PAPRIKA (Hungarian Sweet)
4 cups WATER + STOCK (chicken)
1/2 tsp ANISE SEED
1 3-1/2” CINNAMON STICK
4 cloves GARLIC
1 tsp SALT
1/4 cup CORN TORTILLA CRUMBS
2 tsp LARD
1/4 cup RAISINS
1/4 tsp CORIANDER (ground)
1/4 tsp CLOVES (ground)
3 Tbsp LARD
3 oz CHOCOLATE (bittersweet) (I use Valrhona Guanaja)
3-1/2 cups STOCK (Chicken) (not all at once)
Soak chili powders and paprika in water and stock for at least an hour. I make my stock really strong so I cut it 50/50 with water so the chilies can soak it up. If you have a light stock, you don’t have to use the water.
Grate the cinnamon stick (a nutmeg grater works nice for this).
Grind the anise and sesame seed. A blender is OK. I like to use my suribachi for those.
Toast the unpeeled garlic cloves in a hot frying pan, cool, peel, chop and smash with the tsp of salt.
Toast the tortilla pieces in 2 tsp of lard to crisp them, and toast the raisins a bit. Cool and grind them fine (you can use a blender, I use a food processor). Then grind in the coriander and cloves.
Add the almonds, sesame, anise, cinnamon and garlic salt and grind on as you…
Add the chili paste that’s been waiting just for this moment.
Melt the 3 Tbsp of lard in a large fry pan and add the mixture you just made and cook for about 5 minutes. Don’t let it scorch, OK?
Add the chocolate and cook carefully for 5-10 minutes just to melt the chocolate.
Now, add enough of the chicken stock to get the consistency you want and cook it gently for 15-20 minutes so all those things get to know each other. Again, be careful not to let it scorch and add stock if it gets too thick.
Good Luck and I hope this works for you.