Prepare chilies: Remove stems and seeds from dried chilies. Toast lightly in a dry skillet until fragrant but not burned, about 30 seconds per side. Soak in hot water for 20 minutes until soft.

Toast seeds and nuts: In same skillet, toast sesame seeds until golden, then set aside. Separately toast almonds and peanuts until lightly browned. Reserve some sesame seeds for garnish.

Prepare base: Heat 2 tbsp lard in skillet. Fry tortilla pieces and bread until golden. Remove. In same oil, sauté onion and garlic until soft. Add tomatoes and cook 2 minutes more.

Blend ingredients: Drain soaked chilies. In blender, combine chilies with toasted ingredients, fried plantain, spices, chocolate, and 2 cups broth. Blend until very smooth, adding more broth as needed.

Cook the mole: Heat remaining lard in large pot. Strain blended mixture into pot through fine mesh sieve, pressing with spoon. Cook over medium-low heat, stirring constantly, for about 45 minutes until thickened.

Adjust consistency: Add remaining broth as needed to achieve velvety texture. Season with salt. Simmer 15 more minutes, stirring occasionally to prevent sticking.

Serve: Traditionally served over cooked chicken. Garnish with reserved sesame seeds. Mole improves if made a day ahead - flavors develop beautifully when reheated.