Lard, as needed
2 1/2 onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1 1/2 plantains, sliced into 1/4-inch pieces
1 teaspoon ground coriander seeds
1 teaspoon ground star anise
1 (4-inch) cinnamon stick, ground
1 stale croissant, cit in pieces
1 charred tortilla, broken into pieces
1 1/2 quarts chicken stock, plus 2 quarts
30 mulatto chiles
16 ancho chiles
6 pasilla chiles
1 chipotle chiles
8 ounces Mexican chocolate, chopped
1/4 cup sugar
2 quarts chicken broth, plus more as needed
For the Lomo Saltado:
Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.
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