1In a saucepan, heat some of the lard and fry the chilies one by one. Be careful not to burn them. Place the chilies on absorbent paper and set aside.
2In the same saucepan, add the peanuts, pecans, almonds, and pumpkin seeds. Fry until golden brown. Remove from the saucepan and set aside.
3Carefully fry the sesame seeds until golden brown. Set aside.
4Fry the tortillas and the piece of bread in the lard.
5In a griddle, roast the tomatoes, tomatillos, garlic, and onion.
6Soak the chilies in hot chicken broth until soft. Place in the blender and puree. Add more chicken broth as needed. Sift.
7In another saucepan, heat the rest of the lard. Add the sifted chili mixture. Stir with a wooden spoon.
8Separately, blend the peanuts, pecans, almonds, pumpkin seeds, sesame seeds, and chicken broth as needed. Sift and pour into the chili sauce.
9Puree the tomatoes, tomatillos, garlic, onion, plantain, and raisins. Sift and add to the chili sauce.
10Puree the cloves, allspice, peppercorns, oregano, avocado leaves, cinnamon, thyme, cumin, and anise in chicken broth as needed. Sift and add to the sauce.
11Puree the tortillas and the bread with chicken broth as needed. Add to the sauce.
12Add the chocolate directly into the sauce.
13Stir until the grease surfaces. Continue to heat until it thickens.
14Season with salt and sugar if needed.
15Serve pouring over your choice of meat, chicken or pork. Garnish with sesame seeds.