Coloradito mole

Remove stems and seeds from Dried Ancho chiles, Dried Guajillo chiles, Dried Pasilla Oaxaca chiles, and Dried Chile de Arbol. Lightly toast the chiles on a comal or dry skillet until fragrant, being careful not to burn them. Place toasted chiles in a bowl, cover with hot water, and let rehydrate for 20 minutes.

Roughly chop the White onion and Garlic cloves. Roast the White onion, Garlic cloves, Roma tomatoes, and Tomatillos on a comal or baking sheet until softened and slightly charred.

In a large skillet, heat 50g of Lard. Fry the ripe plantain slices until golden brown. Remove and set aside. In the same Lard, fry the Almonds, Peanuts, and Sesame seeds until lightly toasted. Remove and set aside. Fry the stale bolillo bread pieces until golden. Remove and set aside.