Chicken stew with Mole Poblano

1. Clean the dried ancho chiles, dried mulato chiles, dried pasilla chiles, and dried chipotle morita chiles by removing stems and seeds. Lightly toast the cleaned chiles in a dry comal or skillet over medium heat for 30 seconds per side, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water to rehydrate for 20 minutes.

2. While chiles rehydrate, in a separate dry skillet, toast the sesame seeds until golden, then set aside. In the same skillet, lightly toast the almonds and peanuts until fragrant, then set aside.

3. Heat 50 grams of lard in a large pot or Dutch oven over medium heat. Fry the corn tortillas until golden and slightly crispy, then remove and set aside.