Soak raisins in warm water for 20 minutes.

Remove stems and seeds from pasilla, ancho, and mulato chiles.

Dry roast chiles in a cast-iron frypan (or 250°F oven) for 5 minutes, shaking occasionally, until fragrant but not blackened.

Simmer roasted chiles in water in a covered pan for 30 minutes.

Strain chiles and cool.

Husk tomatillos and wash tomatoes.

Blacken tomatillos and tomatoes in a dry skillet, under a broiler, or over a gas flame for about 5 minutes.

Dry-roast sesame seeds in a frypan for 5 minutes until they finish popping, being careful not to burn them.

Saute almonds in oil over medium heat until browned. Drain almonds and reserve oil.

Puree tomatoes, tomatillos, sesame seeds, crumbled tortillas, and almonds in a blender to a fine paste.

Add chiles, soaked raisins, roasted garlic (peeled), stock, and spices to the blender paste and puree until fine.

Melt chocolate in a little hot water and add to the blender paste.

Check the volume of the mixture and add enough water to bring it to 5 cups during the blending process.

Put all the oil in a high-sided pan and heat almost smoking hot.

Refry the sauce over medium heat for 15 minutes, stirring constantly. Add more water or stock if it gets too thick.

Strain the sauce through a sieve.

Serve warm, not hot, over chicken or turkey.