2 large chickens (about 3 1/2 pounds each), each chicken cut into 8 pieces
2 small heads of garlic, scored around the middle
2 small white onions, roughly sliced
6 fresh mint sprigs
Sea salt to taste
1/4 pound chilhuacles negros or guajillos
2 ounces chiles pasillas (Mexican, not Oaxacan)
2 ounces chiles mulatos
1/2 pound (about 1 large) tomatoes, broiled
1 cup water
3 whole cloves
3 whole allspice
6 fresh thyme sprigs, leaves only
6 fresh marjoram sprigs, leaves only
1 tablespoon Mexican oregano
3/4 cup melted lard or safflower oil
1/4 cup sesame seeds
1/4 cup shelled peanuts
10 unskinned almonds
1/4 cup raisins
1 small onion, thickly sliced
12 small garlic cloves, peeled
1 very thick 3-inch cinnamon stick, slivered
1 ripe plantain, skinned and cut into thick slices
2 crisp-fried corn tortillas
3 thick slices dried French bread
1 (2-ounce) tablet Mexican drinking chocolate
Sea salt to taste
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