| | CHILES |
| 4 | | Chiles mulatos |
| 2 | | Chiles anchos |
| 3 | | Chiles pasillas |
| 1/4 | c | Shortening (lard if you're being traditional) |
| | ;Water, warm, to cover |
| | CHICKEN |
| 1 | | Chicken, 4 lb |
| 4 | tb | Shortening (or lard) |
| 1 | sm | Carrot; sliced |
| 1 | sm | Onion; sliced |
| 1 | | Garlic clove; peeled |
| 1 | tb | Salt |
| 3 | | Peppercorns |
| | ;Water to cover |
| 1/2 | c | ;Water |
| 1/4 | c | Shortening (or lard) |
| 1/4 | c | Tomatillos; drained |
| 2 | | Cloves |
| 5 | | Peppercorns |
| 1/2 | | In Cinnamon stick |
| 1/8 | ts | Cilantro seeds and |
| 1/8 | ts | Aniseed, toasted together |
| 1/2 | tb | Reserved chili seeds, toasted separately |
| 3 | tb | Sesame seeds, toasted |
| 2 | | Garlic cloves, toasted |
| 3 | tb | Shortening |
| 1 | tb | Raisins |
| 10 | | Almonds, unblanched |
| 1 | oz | Pumpkin seeds |
| 1 | | Corn tortilla, stale |
| 3 | | Croutons stale French bread |
| 1 | oz | Mexican chocolate |
| 2 | c | Chicken stock |
