Prepare the chilies: Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet until fragrant, then soak in hot water for 20 minutes.

Toast the nuts and seeds: In the same skillet, toast almonds, sesame seeds, and pumpkin seeds separately until golden. Set aside.

Cook the base: Heat lard or oil in a large pot. Sauté onion and garlic until soft. Add tortilla pieces and plantain, cooking until lightly browned.

Blend the sauce: Drain the chilies and blend with toasted nuts, seeds, raisins, spices, and cooked onion mixture. Add some chicken broth to help blending.

Simmer the mole: Pour the blended mixture back into the pot. Add remaining broth and chocolate. Simmer on low heat for 1.5 hours, stirring occasionally.

Adjust seasoning: Taste and add salt as needed. The sauce should be thick and velvety. Strain if desired for smoother texture.

Serve: Traditionally served over cooked chicken. Garnish with sesame seeds and serve with warm tortillas.