| | Jim Vorheis |
| 2 | lg | Chickens (about 3 1/2 lbs each), cut into |
| | Serving pieces, or 1 7-pound turkey |
| 2 | sm | Heads of garlic, scored around the middle |
| 2 | sm | White onions, roughly sliced |
| 6 | | Fresh mint sprigs |
| | Sea salt to taste |
| | The sauce: |
| 1/4 | lb | Chilhuacles negros or guajillos |
| 2 | oz | Chilies pasillas (Mexican, not Oaxacan) |
| 2 | oz | Chilies mulatos |
| 1/2 | lb | (about 1 large) tomatoes, broiled |
| 1 | c | Water |
| 3 | | Whole cloves |
| 3 | | Whole allspice |
| 6 | | Fresh thyme sprigs, leaves only, or 1/4 tsp dried |
| 2 | tb | Oaxacan or 1 Tbsp Mexican oregano |
| 3/4 | c | Melted lard or safflower oil |
| 1/4 | c | Sesame seed |
| 1/4 | c | Shelled peanuts |
| 10 | | Unskinned almonds |
| 1/4 | c | Raisins |
| 1 | sm | Onion, thickly sliced |
| 1 | | Ripe plantain, skinned and cut into thick slices |
| 2 | | Crisp-fried corn tortillas |
| 3 | | Thick slices dried French bread or semisweet roll |
| 2 | oz | Tablet Mexican drinking chocolate |
| | Sea salt to taste |
