2 tsps. sesame seeds, toasted (plus more to sprinkle on the finished dish)
1/2 toasted bolillo (can use 1 cup bread crumbs)
1 pinch ground cloves
1 pinch ground cinnamon
Parsley, a handful
1 pinch of ground pepper
1 med. onion, diced and fried
3 garlic cloves, fried
1 tsps. Sugar
1/4 dark chocolate, shaved
1 fried tortilla
½ cup vegetable oil
Salt to taste
The day before, soak the dry chiles in salt water. The following day, drain them well and remove seeds, veins and skin. Liquify them in the blender with the spices, the sesame seeds, the bread crumbs, the tortilla, and the fried onion and garlic.
Brown the chicken pieces in hot oil in a large skillet. Then boil the chicken in sufficient water to cover it, with onion, parsley and garlic to make a good broth. Separate the chicken from the broth.
Burn the tomatoes over a flame until the skin splits. Peel them and remove the seeds. Blend the tomatoes with the chipotle. In the large frying pan with a bit of oil, heat this salsa and add the chicken pieces. When much of the salsa has evaporated, all the broth and continue boiling until the liquid is reduced by half. Add the liquefied chile and cook on low heat until the chicken is tender and separates easily from the bone.
Add the chocolate and sugar and cook a few more minutes. Serve hot, decorated with the almonds, raisins and toasted sesame seeds. Serve rice on the side.