You have now finished all the major pre-preparations. When you are ready to finish assembling the mole, have ready the canela, aniseed, oregano, cloves, and peppercorns. Heat a small, dry skillet over medium heat. Add the canela and toast for 1 minute. Add the other seasonings; shaking the skillet occasionally, toast until fragrant, about 2 minutes longer. Let cool to room temperature, then grind very fine using a mortar and pestle or an electric coffee or spice grinder. Set aside.
Have ready the onion, tomatoes, and garlic. Griddle-roast and peel them all. Place the roasted vegetables in a blender (my preference) or food processor with the fried tortillas and bread and process to a coarse paste.
Add the remaining lard (probably about 3-4 tablespoons) to a large Dutch oven or saucepan set over medium heat. When it ripples, add the onion-tortilla mixture and the ground spices. Cook, stirring occasionally, for about 10 minutes or until the flavors are mellowed. In any preferred order, stir in the ground chiles, nuts, and fruits. Bring to a boil and cook, stirring frequently, 3-5 minutes or until well combined. Stir in the grated chocolate, piloncillo, and salt; cook, uncovered, for another 20-30 minutes, stirring frequently to keep it from scorching.
Remove the mole from the heat, let cool to room temperature, and store in sealed containers. It will keep for up to 4-5 weeks in the refrigerator, or indefinitely in the freezer. To dilute with stock for use as a sauce, refer to the accompanying post.