Toast chipotle, guajillo, and ancho chillies (and extra Madhūka Nibs, if you wish) in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.

Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.

Toast bread and tortilla pieces in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chillies.

Allow chillies, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chilly puree.

Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, Madhūka Nibs, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chilly-tomato mixture and blend until smooth.

Pour chilly puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, Madhūka Powder, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

We recommend serving with our Coffee-rubbed Lamb Barbacoa!