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Add beef to a pot of boiling water with 1 tablespoon of salt, ½ an onion, and 6 garlic cloves.
Remove the foam from the top of the boiling beef.
Cook the beef for about 45 minutes.
In a pan, add ¼ cup of avocado or olive oil and toast 2 tortillas until browned.
Toast the chiles anchos, chiles guajillos, pasilla chiles, and tomatillos in the oil, being careful not to burn them.
Toast the 6 garlic cloves, 8 almonds, ¼ cup of papitas or pumpkin seeds, and ¼ cup of sesame seeds.
Add the toasted spices (allspice, peppercorn, cloves, cinnamon stick) and ½ tablet of chocolate.
Add 2 cups of beef broth and simmer until the chocolate dissolves.
Blend the toasted ingredients into a paste.
Add 3 cups of beef broth to the blended mixture and blend until smooth.
Strain the sauce if needed.
Separate the beef from the broth and remove the skin from the meat.
Add the mole sauce to the pot with the beef broth and 2 ½ teaspoons of salt. Whisk until smooth.
Add the beef back to the pot and simmer for 5 minutes.