Mole Negro

Name: Mole Negro
Cuisine: Mexican, Latin American
Ingredients: • 2 Chile ancho peppers; • 2 Pasilla peppers; • 2 Mulato peppers; • 1 White onion; • 5 Ripe tomatoes; • 2 cloves of garlic; • Chicken broth or vegetable broth to taste; • 2 tortillas (see tortilla recipe, used as a thickening agent. Stale bread can also be used); • Almonds; • Peanuts; • Sesame seeds; • Cinnamon stick; • Star anise; • Cumin; • Thyme; • Fresh marjoram (dried can be used in lieu of fresh if not available); • Dried oregano; • V egetable oil; • Whole black pepper; • Raisins; • Chocolate (semi-bitter, around 70%); • 100g Lard (strutto); • Salt to taste