16 assorted chicken pieces, bone in and skin on
1 pound tomatoes
2 large white onions, halved, divided
8 cloves garlic, unpeeled, plus 4 cloves, peeled
1/2 pound ancho chile
1/4 pound guajillo chile
3 tablespoons vegetable oil, divided
2 ounces pecans
2 ounces peanuts, roasted and unsalted
4 tablespoons brown sesame seeds
1 to 2 inches Mexican canela
8 black peppercorns
4 whole cloves
1 tablespoon dried Oaxacan oregano or marjoram
7 ounces Mexican chocolate
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