The zenith of Mexican alchemical cooking. A sauce containing over twenty ingredients—dried chilies, nuts, seeds, spices, and chocolate—each individually toasted, fried, and ground, before being stewed into a thick, impossibly complex dark matter.
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The Chili . Briefly the dried chilies in hot lard or oil for just seconds until fragrant but not burnt. Transfer to a bowl of hot water to rehydrate for 30 minutes .
The of the Earth. In the same fat, individually the nuts, seeds, raisins, plantains, onions, garlic, and tortilla/bread (for thickening) until deeply golden. Remove each ingredient as it finishes.
The Grind. Grind the toasted spices. In a powerful blender, blend the rehydrated chilies, the nuts/fruit/bread mixture, and the tomatoes with enough chicken broth to form a thick, smooth paste.
The Crucible. Heat a heavy cazuela or pot. Pour the massive volume of purée into the hot pot (it will sizzle and spit violently). Stir constantly, the paste until it darkens significantly and reduces (about 30 mins ).
The Synthesis. Gradually whisk in the remaining chicken broth until it reaches a velvety, flowing consistency. Add the Mexican chocolate and on lowest heat for at least 2 hours , allowing the harsh edges of the chilies and spices to round off into a singular, unified profile. Serve over chicken with sesame seeds.
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