Mole poblano sauce

Ingredients:

• Rendered fat, as needed
• 2.5 onions, cut in half
• 8 cloves of garlic + 1 head of garlic, baked
• 1 onion, baked and chopped
• 3 baked tomatoes
• 10 baked physalis
• 3/4 cup sesame seeds
• 3/4 cup almonds
• 3/4 cup peanuts
• 3/4 cup raisins
• 1 cup prunes
• 1.5 plantains, cut into 0.5 cm pieces.
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground anise
• 1 stick (10 cm) cinnamon, ground
• 1 stale croissant, cut into pieces
• 1 toasted tortilla, broken into pieces
• 1.5 l. chicken broth + 2 l.
• 30 mulato chili pods
• 16 ancho chili pods
• 6 pasilla chilies
• 1 chipotle pod
• 220 g Mexican chocolate, chopped
• 1/4 cup sugar
• 2 liters of chicken broth + more as needed

Preparation:

1. For lomo saltado:
   
   In a large saucepan over medium heat, melt some lard. Add the onion halves and 8 cloves of garlic and cook until golden brown. Remove and discard the onions. Set the garlic aside. In the seasoned lard, sauté the roasted onions, roasted garlic, baked tomatoes and physalis. Set aside.
2. In a large skillet, place the sesame seeds, almonds, peanuts, raisins, prunes, bananas, coriander seeds, star anise, and cinnamon and toast until fragrant. Set aside.
3. Place the reserved garlic, onion mixture, nut mixture, croissants, tortilla pieces, and 1.5 liters of chicken broth in a blender. Blend until smooth. Pour the sauce into a large saucepan.
4. Remove the seeds and membranes from the mulato, ancho, pasilla, and chipotle peppers. Grease a large skillet. Add the chilies and sauté until soft. Transfer the chilies to a blender and puree, then strain into the saucepan. Place the saucepan over low heat and add the chocolate and sugar. Heat, stirring constantly. Stir in the remaining chicken broth, a little at a time, until the desired consistency is reached.