Prepare the Mole ingredients:

1. Devein, remove the seeds and cut the chiles into strips: ancho, guajillo, puya (plus the chile de arbol, if you use it). Reserve.
2. Chop the onion and tomato into quarters. Reserve.
3. Measure out all the other ingredients and place them in small bowls, ready to stir-fry and blend.

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Cooking the chicken:

1. Place the chicken pieces in a large pot. Cover with water.
2. Add the onion, bay leaves and salt.
3. Simmer for about 20 minutes, until the chicken is cooked.
4. Remove the chicken from the broth and reserve 3 to 4 cups of the cooking broth.

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Saute Mole ingredients:

1. In a large saucepan over medium heat, heat about 1/3 cup vegetable oil.
2. Add the chiles and sauté until softened and slightly darkened, about 3 minutes. Don't overcook or the chiles will taste bitter, Rosa warns. Remove them and place them in a large bowl.
3. In the same saucepan, add the onion and tomatoes. Sauté them for about 6 minutes, until softened. Remove them and put them in that same large bowl.
4. In the same saucepan, add the pumpkin seeds, peanuts and almonds. Sauté them for about 3 minutes. Remove them and put them in another bowl.
5. In the same saucepan, add the raisins and bread. Sauté them for about 3 minutes, until lightly browned. Remove them and put them in that second bowl.
6. In a different pan, without oil, toast the dried sesame seeds for about 3 minutes, until lightly browned. Remove them and place them in a separate small bowl.

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Blend the Mole sauce:

1. In the blender, add the chiles, onion and sautéed tomatoes. Add the toasted sesame seeds. Add 1 cup of chicken broth. Blend for about 1 minute, until the ingredients are well blended and creamy.
2. Add the seeds, nuts, raisins, bread and 1 more cup of chicken broth. Blend well.

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Cooking the Mole sauce:

1. In a large pot over medium-low heat, add the last 1/3 cup of vegetable oil over medium heat.
2. Pour in the blended mole mixture. Stir as it heats up.
3. Heat the chocolate for 30 seconds in the microwave to hydrate it. Add it to the mole pot and gently stir into the sauce. Add 1 more cup of chicken broth if the sauce is too thick.
4. Rosa recommends using a wooden spoon and stirring the mixture frequently, in a single circular direction, as it is traditional. This deepens the flavor.
5. Let the mole simmer for 30 to 40 minutes.

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Ready to serve:

1. On plates or a large platter, place the pieces of cooked chicken.
2. Using a large ladle, pour the mole sauce over the chicken. "Generously," Rosa says, "generously, to cover the chicken."
3. Garnish with toasted sesame seeds. Serve with warm tortillas on the side. "I think you'll love it," Rosa says.