Aztecs

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…and soak the ripped pieces in 300 ml of boiling water for thirty minutes. Puree the chilies with their water, the rest of the onions, rest of garlic, tomatoes, nuts, pepper seeds, spices, and chocolate. Remove the chicken pieces from the pan and pour off any excess fat. Fry and puree the remaining lard for a few minutes, then add the meat. Simmer for 30 minutes and then let stand for 24 hours. This recipe makes six servings.