Clean, and remove the seeds and stems from the dried chiles. Using a comal or cast iron pan set to medium heat toast the chiles. Be careful not to burn them or the sauce will be bitter. Once they are lightly toasted submerge them in a pot full of boiling water and let soak for 20 minutes.
While the chiles are soaking, bring a médium pot of water to a simmer and add the tomato, onion, and garlic. Simmer for about 6-7 minutes or until the tomates begin to lose their skins and the onion is tender. Drain and set aside.
Once the chiles are soft and pliable, place them in the blender with 1 cup of water or some of the soaking liquid. Blend until smooth. Strain and set aside.
Heat a large sautê pan to medium-high heat and add vegetable oil. Fry the raisins, pumpkin seeds, peanuts, almonds, tortilla, bolillo, and plantain one at a time until deep golden brown, almost burnt!
Place all of the fried ingredients in the blender with the cinnamon stick, clove, anise seed, black peppercorns, and sesame seeds. Add 1 cup of water and blend. Add as much water as necessary to get your blender to process all of the ingredients into a smooth thick sauce. Strain and set aside.
In a large pot (preferably clay), set to medium heat, add ½ cup of water, piloncillo, vegetable bouillon and Mexican chocolate. Stir constantly until it dissolves.
Add the chile mixture and the nut-bread mixture, and mix well to incorporate. Season to taste with salt and pepper if needed.
Continue mixing constantly with a wooden spoon and bring to a low simmer. Simmer for 15 minutes and recheck seasoning. Let cool in pot. Now it is ready to use or store.