Dried Pasilla Chilies

3 small dried mulatto chilies. 1 1/2 cups boiling water. 1/4 cup sesame seeds. 3 whole cloves. 1-inch piece cinnamon stick. 1/4 teaspoon whole coriander seeds. 1/8 teaspoon whole anise seed. 1/4 cup lard or vegetable oil. 1/4 cup whole unblanched almonds. 1/4 raisins. 6 whole chicken legs, thighs attached (about 3 pounds). 1/4 teaspoon salt. 1/2 cup coarsely chopped white onion. 2 cloves garlic. 1 tablespoon tomato paste. 1 1/2 ounces Mexican Chocolate, coarsely chopped. 1 cup chicken stock or broth. Tomato wedges. Fresh coriander sprigs. Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet. Combine cloves, cinnamon stick, coriander seeds and anise seeds in skillet, toast over medium heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet. Heat lard in 12-inch skillet over medium heat until hot. Add almonds, cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon, drain on paper toweling. Add raisins, cook and stir until puffed, about 30 seconds. Remove with slotted spoon. Sprinkle chicken with salt. Cook in lard over medium heat until brown, 5 minutes per side, remove to plate. Remove all but 2 tablespoons of lard from skillet. Process raisins in blender until finely ground. Coarsely chop almonds, add to blender abd process until finely ground. Add onion and garlic to blender, process until finely ground. Process 2 tablespoons sesame seeds with on/off pulses in electric spice grinder to fine powder, add to blender. Process clove mixture in grinder to fine powder, add to blender. Add chilies, 1/4 cup of the soaking water and the tomato paste to blender, process until smooth. If mixture is too thick, just add as much remaining soaking water, 1 teaspoon at a time, needed to release blender blades. Heat the lard in skillet over medium heat until hot, reduce heat to medium-low. Add chili mixture, cook, stirring constantly, 5 minutes. Add chocolate, cook, and stir until melted, about 2 minutes. Gradually, stir in stock, cook, stirring frequently, 5 minutes. Add chicken to skillet, reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes. Place chicken on serving plates, top with sauce and remaining sesame seeds. Garnish with tomato wedges and coriander. Makes 6 servings