Prepare all mise en place above. Bring 1Gallon of water to a boil and remove from the fire. Place the chiles in water, cover and let sit. In food processor, pulse the nuts, corn tortillas and sesame seeds until finely crushed (may resemble paste). Place the aromatics on a clean surface and crush them with the bottom end of a saute pan. Add the aromatics in a grinder until it resembles a powder texture. Remove and set aside. In a blender jar, puree the chiles with the liquid from the chiles. This will require you to do in stages, depending on the size of your blender. Set the pureed chiles aside. Using the same blender jar, puree the tomatoes, onion, and garlic.

Place in one large container with the chiles. Puree the chicken stock, plantains, black currants, corn tortillas, thyme, sesame seeds and add to large container. If you do not have enough liquid with the chicken stock to puree the above, use some of the chile liquid. Add the aromatics to the large container. Heat a heavy bottomed sauce pan large enough to hold the liquid over high heat. Add oil to coat the bottom of the sauce pan. Once the oil is sizzling hot add everything to the pan.