Place a 3 to 4 pound chicken that has been cut into six pieces into a pot. Add five black peppercorns and salt, and cover it with water. Simmer for 40 minutes, and move the chicken to a large plate. Toast 1/2 cup sesame seeds for five minutes, and transfer all but 2 tablespoons into a blender. In the same skillet, add five whole cloves, a cinnamon stick, 1/2 teaspoon of anise seeds and 1/4 teaspoon of coriander seeds. Toast, and add them to the blender.
In the same skillet, heat 4 tablespoons of oil, and toast six dried guajillo chile peppers and for dried ancho chile peppers with the stems and seeds removed. Move them to a bowl, and soak in hot water for 30 minutes. Add 1/4 cup of raisins, 1/4 cup of whole blanched almonds, 1/4 cup of hulled pumpkin seeds and two 6-inch corn tortillas to the skillet, and cook for two minutes. Add them to the blender along with the chiles and 2 to 3 cups of soaking water, and blend.
Heat 2 tablespoons of oil, and pour in the sauce. Cook for five to six minutes, and add 4 cups of chicken cooking liquid. Add a 2.7-ounce disk of Mexican chocolate, and cook for 20 minutes. Add a pinch of sugar, and season with salt. Add chicken to the sauce, and garnish with 2 tablespoons of sesame seeds.Learn more about Cooking