If you can't find the exact dried chiles I call for here, mix and match among the following: guajillo, pasilla, mulato, New Mexico, California and cascabel.
2tablespoonschopped cilantro or green onions, for garnish
Instructions
Bring a large pot of water to a boil. Add the rabbit and return to a boil. Skim off any foam that forms, then drop the heat to a simmer. Add one of the quartered onions, the epazote, hoja santa and half the oregano. Peel half the garlic cloves and smash them with the flat of a knife. Add them to the pot, then salt to taste. Let this simmer.
Get a comal or cast iron frying pan or similar pan hot. Toast the dried chiles until they begin to blister a little, turning often. Don't let them burn. Move them to a blender with the allspice and grated chocolate.
When you are done toasting the chiles, put the other quartered onion on it to char, along with the remaining unpeeled garlic cloves and the tomatoes, cut side down. When you get some good blackening, peel the garlic and move all the vegetables to the blender, roughly chopping them if need be.
Add some of the broth you're cooking the rabbit in to the blender and puree. If you want, strain the puree through a fine meshed strainer to remove any stray bits of chile skin and seeds, which are undigestible. To finish the sauce, heat the lard in a pot over medium-high heat and pour in the sauce. Stir vigorously to incorporate the oil, and bring to a gentle simmer. Let this cook slowly while the rabbit cooks.
When you are ready to go, drop the rabbit pieces into the sauce, then move them to a plate. Garnish with the rest of the oregano and maybe some cilantro or chopped green onions.
Notes
NOTE: You will have sauce left over, which will keep a week or more in the fridge and is great with pretty much any meat, as well as oily fish, or beans.