Pepian

Heat a dry comal or heavy skillet over medium-high heat and roast the halved tomatoes, quartered onion, and unpeeled garlic cloves, turning occasionally, until deeply charred on all sides, about eight to ten minutes total.

Toast the dried guajillo and pasilla chillies on the same comal for thirty seconds per side until fragrant and slightly darkened, then transfer them to a bowl of hot water and soak for fifteen minutes until softened.

In a small dry skillet over medium-low heat, separately toast the sesame seeds until golden, then the pepitas until they puff and pop, and finally the torn tortilla pieces until deeply browned and crisp.

Grind the cinnamon stick, cloves, and black peppercorns to a powder using a spice grinder or mortar and pestle, then combine with the toasted seeds, toasted tortilla, charred tomatoes, onion, garlic, and drained chillies.

Transfer the combined mixture to a blender, add one cup of chicken broth, and blend on high for two to three minutes until you have a completely smooth, thick paste, scraping down the sides as needed.

Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat, carefully pour in the blended sauce, and cook for five minutes, stirring constantly, until it darkens and the raw flavour cooks out.

Season the chicken pieces with salt, nestle them into the sauce, and pour in the remaining chicken broth to nearly cover the meat. Bring to a boil, then reduce heat to a low simmer.

Cover the pot and cook for forty to forty-five minutes until the chicken is completely tender and the sauce has thickened to a rich, velvety consistency that clings to the back of a spoon.

Taste the sauce and adjust the salt, then serve the pepian hot in deep bowls with steamed white rice and warm corn tortillas on the side, spooning the thick sauce generously over each portion.