Mole Poblano Guajolote

1. Remove stems from chiles, grind into a fine powder, and set aside.
2. Grindi sesame seeds to a smooth paste, set aside.
3. Grind toasted almonds to a fine powder, set aside.
4. Heat lard in a skillet, over a moderate flame.
5. Add tortillas and fry until very crisp.
6. Remove from pan with a slotted spoon.
7. Drain on a cooling rack, blot with paper towels, and breakup into small pieces.
8. Combine sesame paste, almonds, tortilla pieces, cloves, cinnamon, coriander, and