Makes about 3 cups Difficulty
1-15 oz can chopped tomatoes, drained 3 oz Mexican chocolate (Ibarra), chopped 1/4 cup toasted sesame seeds 1 teaspoon ground cinnamon 1/2 teaspoon, whole toasted corriander seeds 1/4 teaspoon fresh ground black pepper 1/8 teaspoon ground cloves Vegetable or canola oil 16 dried mulato chiles, stemmed and seeded 6 pasilla chiles, stemmed and seeded 4 ancho chiles, stemmed and seeded 1/2 cup whole almonds 1/2 cup raisins 1 onion, chopped 2 cloves garlic, sliced 2 cups gf chicken stock 1 Tablespoon brown sugar 1-1/4 tesaspoon kosher salt
Combine in a large bowl, chocolate, sesame seeds, cinnamon, coriander seeds, pepper and cloves; blend and set aside. In a large heavy skillet over medium heat, heat 2 Tablespoons oil. In batches, add chiles until they blister and turn color. Be careful not to burn. Remove seared chiles to a plate and contine unit all are seared. Add seared chiles to a large bowl and cover with boiling water. Let soak for 45 minutes. Add 2 teaspoons oil to the same skillet. When hot add almonds and saute until lightly browned. Remove to a plate. Add raisins to the skillet and saute until plump, about 2 minutes. Transfer to plate. Add onion and garlic to skillet and saute until softened; remove to plate. Transfer almonds, raisins, onions and garlic to a food processor and add tomatoes and 1/2 cup chicken stock. Process until smooth then return to skillet. Drain softened chiles from water and pat dry. Transfer to food processor and add 1/2 cup chicken stock. Puree until smooth. Add chile mixture and to skillet with tomato mixture. Add 1 cup chicken stock, brown sugar and salt. Bring to a simmer then reduce heat to lowest setting and simmer uncovered for 10 minutes.
You can add as little or all of chile mixture depending on how much spice or heat you prefer in finished sauce. We started with 1/2.