| 8 | oz | Ancho chiles; stems and tops removed |
| 8 | oz | Guajillo chiles; stems and tops removed |
| 12 | | Whole black peppercorns |
| 6 | | Whole cloves |
| 1 | | Piece true ceylon cinnamon (2-inch) or substitute 2 teaspoons ground cinnamon |
| 2 | tb | Mexican oregano |
| 1/2 | c | Lard (1/2 to 1 cup) |
| 1/2 | c | Sesame seeds |
| 1/2 | c | Dry-roasted unsalted peanuts |
| 1/2 | c | Slivered almonds |
| 1/2 | c | Walnut or pecan meats |
| 1/2 | c | Golden raisins |
| 1 | c | Prunes; pitted, sliced |
| 1 | c | Dried apricots; pitted, sliced |
| 1 | c | Sherry; heated (1 to 1 1/2 cups) |
| 1 | lg | Plantain; very ripe |
| 2 | tb | Butter; or lard |
| 8 | | Cloves garlic; unpeeled |
| 1 | lg | Onion; unpeeled |
| 1 | lb | Firm; ripe tomatoes (2 large, or 3-4 medium) |
| 1/4 | lb | Tomatillos |
| 4 1/2 | c | Chicken stock; or as necessary |
| 3 | oz | Mexican chocolate |
