In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally. In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Slowly add more stock to the mole, as it will keep thickening as it cooks. Remove from the heat and place in a bowl. On a inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Put the chile puree through a strainer to remove the skins. Add the raisins and fry them until they are plump, approximately 1 minute.
Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the heat and place in a bowl. You can use oil instead of lard to fry the mole, but the flavor will change dramatically. Put the chile puree through a strainer to remove the skins. Inspired by Maria Taboada and Paula Martinez Cook's Note Be sure to put the blended chiles through a sieve or food mill, or you will have pieces of chile skin in your mole, which needs to be silky smooth. Add the ground ingredients, including the sesame seed paste, to the pot. When the seeds are completely black, light them with a match and let them burn themselves out. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Remove from the pan. Strain and reserve the stock. Remove them from the pan. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Heat 2 quarts of water in a kettle. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Add enough salt to bring out the flavor. Remove all from the pan, let cool, and grind finely in a spice grinder. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Place the cooked chicken pieces in the leftover stock in a saucepan and heat through. Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed.
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