First up

• 2 liters of Shiitake-Kombu-Dashi

See Dashi

Prep

• 6 ancho chilies
• 3 guajillo chilies
• 3 pasilla chilies

Stem the chilies and remove seeds. Tear the chiles into large pieces and set aside.

Toast

• 2 tablespoons sesame seeds
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon star anise
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon whole cloves
• 1/2 cinnamon stick, broken up

Toast in a cast iron pan and grind to a powder.

Fry

• 250 ml canola oil
• 35 grams almonds
• 35 grams Spanish peanuts
• 25 grams pumpkin seeds
• 20 grams raisins
• 3 fresh bay leaves
• 1 corn tortillas, torn
• 1 slices stale bread, torn
• 5 garlic cloves, peeled
• 1/2 yellow onion, peeled and quartered
• 1 tomatillos, husked and quartered
• 1/2 tomato, quartered

Fry the ingredients batch-wise in above order.

Make sauce

• 75 grams finely chopped Mexican chocolate
• 1 tablespoons kosher salt, plus more to taste
• 1 1/2 tablespoons granulated sugar

Puree everything, press through a mesh strainer and bring to a boil. Add Chocolate, salt and sugar, lower heat and let simmer for 1 hour.