Remove the stems and seeds from the chiles. Toast them and place in boiling water to rehydrate.

Toast the chile seeds, then add them to the chiles in the boiling water until the chiles are soft.

Toast the peanuts and almonds with the pumpkin seeds, then add the sesame seeds at the end.

Char the tortillas until they are completely blackened.

Char the tomatoes, onions, and garlic until golden, then remove from heat.

Cut the plantain into zigzag slices and fry in a little of the lard.

Using a metate (grinding stone), first grind the toasted peanuts with the seeds, using a rocking motion and applying pressure. Add a little water to help grind, then add the spices. You can also use a blender to mix all the ingredients.

Grind the chiles on the metate until a paste forms.

Grind the tomatoes, onions, and garlic on the metate.

With the remaining lard, fry all the mixtures in order: start with the spices and seasonings, then the seeds, then the tomatoes and onions, and finally the chiles.

Add the chicken broth and chocolate. Season with salt to taste and add sugar if needed to balance the flavor. Let simmer until it develops a rich color.