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Serves: 12 Edit
Total Time: 2 hr 45 min
Prep Time: 1 hr 15 min
Cook Time: 1 hr 30 min
2/3 cup(s) sesame seeds, toasted
4 stick(s) cinnamon, toasted
5 bulb(s) garlic cloves, toasted
4 cloves, toasted
25 whole(s) pepper corns, toasted
1 handful chile ancho (seeded), toasted
1 handful chile negro (seeded), toasted
1 cup(s) bread crumbs, toasted
2 handful cocktail peanuts, add to food processor (not toasted)
2 tablespoon(s) chili powder, add to processor
2 teaspoon(s) ground cummin, add to processor
4 whole(s) dried chili ancho (seeded), place in bowl-soften with broth
2 whole(s) dried chili negro (seeded), place in bowl-soften with broth
1 can(s) chipotle chile in adobo sauce, add to puree with soften chilis
1 bottle(s) Dona Maria Mole' sauce, add to heated puree
2 cube(s) Barra Mexican Chocolate, add to heated puree
4 cube(s) Dark chocolate, 70 % dark chocolate
3 whole(s) chickens, cut into pieces
1 large onion, add to chicken for broth
4 tablespoon(s) vegetable oil, for browning chicken
1 bottle(s) Dark Mexican Beer, add to sauce before adding chicken
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