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1/2 pound shiitake mushroom caps.

6 to 8 cups homemade chicken or pork stock, with the cooked meat shredded and reserved.1 1/2 ounces Mexican chocolate, coarsely grated or finely chopped.

1 thick slice day-old challah or brioche, crushed to fine crumbs.Zarela Martinez leaves in the veins of the chiles— the hottest part—but you can cut them away if you want to tone down the heat.Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them.

Heat a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact.Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant.

Allow between 30 to 45 seconds for the anchos, slightly less for the guajillos, which are very thin-skinned.

The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor.So I put in the work.

I know what it takes.".Picture a moment in time in which chefs are nationally famous.

And the chefs who have changed the way we eat not only have empires of deliciousness but also a platform for change, with people looking to them and their food to reflect where they come from, where we're going, and what America truly is.That moment is now.(Keep screen awake).