| | FOR THE SPICES |
| 2 | c | TO 3 cups lard |
| 2 1/2 | | White onions; halved plus |
| 1 | | White onion; roasted and coarsely chopped |
| 8 | | Cloves garlic, whole, plus |
| 1 | | Head garlic; roasted and peeled |
| 3 | | Tomatoes; roasted |
| 10 | | Tomatillos; roasted |
| 3/4 | c | Sesame seeds |
| 3/4 | c | Raw almonds |
| 3/4 | c | Raw peanuts |
| 3/4 | c | Raisins |
| 1 | c | Prunes; pitted |
| 1 1/2 | | Ripe plains; peeled and sliced 1/4-inch thick |
| 1 | ts | Coriander seed |
| 1 | ts | Anise |
| 2 | | Sticks cinnamon;ea 2"or2-1/2 |
| 1 | | Stale croissant; in pieces |
| 2 | | Tortillas; charred & in pcs |
| 1 1/2 | qt | Hot chicken broth |
| 2 | | Slices white onion |
| | ;Salt to taste |
| | FOR THE CHILES |
| 30 | | Chiles mulatos |
| 16 | | Chiles anchos |
| 6 | | Long chiles pasillas |
| 1 | | Chile chipotle |
| 1 1/2 | | White onions; sliced |
| 6 | | Cloves garlic; whole |
| | ;Salt to tast |
| 8 | oz | Mexican chocolate tablets 9conatining cinnamon, in pieces |
| 1/4 | c | Sugar |
| 2 | qt | To 2 1/2 qts hot chicken broth |
| | FOR THE CHICKEN |
| 5 | qt | Water |
| 6 | | Chicken thighs |
| 12 | | Chicken breasts; halved OR |
| 2 | | Turkeys, 10 lb ea, in pieces |
| 2 | lg | White onions; halved |
| 1 | | Head garlic; halved |
| 3 | | Carrots; peeled |
| 1/2 | | Rib celery |
| 6 | | Bay leaves |
| | ;Salt to taste |
| | FOR THE GARNISH |
| 2 | c | Sesame seeds; toasted |
