11 medium (about 5 1/2 ounces) dried mulato chiles

6 medium (about 2 ounces) dried chihualces chiles (see note in Variations and Improvisations below)

6 medium (about 2 ounces) dried pasilla chiles

1 dried chipotle chile (preferably the tan-brown chipotle meco)

1 corn tortilla, torn into small pieces

2 1/4-inch-thick slices of white onion

4 garlic cloves, unpeeled

About 2 cups rich-tasting lard or vegetable oil (for frying the chiles)

1/2 cup sesame seeds, plus a few extra for garnish

1/4 cup pecan halves

1/4 cup unskinned or Spanish peanuts

1/4 cup unskinned almonds

About 10 cups chicken broth (canned or homemade)

1 pound (2 medium-large or 6 to 8 plum) green tomatoes, roughly chopped

4 ounces (2 to 3 medium) tomatillos, husked, rinsed and roughly chopped

2 slices stale bread, toasted until very dark

1/4 teaspoon cloves, preferably freshly ground

1/2 teaspoon black pepper, preferably freshly ground

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

A scant teaspoon oregano, preferably Mexican

1/2 teaspoon dried thyme

1/2 ripe banana

1/2 cup (about 3 ounces) finely chopped Mexican chocolate

2 or 3 avocado leaves (if you have them)

Salt, about 1 tablespoon depending on the saltiness of the broth

Sugar, about 1/4 cup (or a little more)

2 large (3 1/2- to 4-pound) chickens, cut into quarters