2 dried ancho chilies
4 dried mulato chilies
3 dried pasilla chilies
3 tablespoons vegetable oil
About ¾ cup water
1 onion, coarsely chopped
2 garlic cloves
1 small tomato, peeled
1 tablespoon vegetable oil
1/2 slice white bread
1/2 corn tortilla
2 tablespoons blanched almonds
2 tablespoons toasted sesame seeds
2 tablespoons raisins, softened in hot water, drained
2 whole cloves
3 peppercorns
1/4 teaspoon anise seeds
1/4 teaspoon ground cinnamon
2 tablespoons vegetable oil
4 cups chicken broth
2 oz. Mexican chocolate OR 2 oz. semisweet chocolate, 4 teaspoons sugar, 1/8 teaspoon cinnamon and 2-3 drops vanilla extract
1 tablespoon sugar
Salt

• Rinse chilies; pat dry with paper towels. • Heat 3 tablespoons oil in a large pot or Dutch oven. Add chilies. Fry 5 minutes, turning constantly. Drain on paper towels. Process chilies and about ¾ cup water in a blender until pureed, adding more water if needed. Press through a sieve to eliminate peel. Process onion, garlic and tomato in blender until smooth. • Heat 1 tablespoon oil in the same pot or Dutch oven. Stir bread, tortilla and almonds in oil until browned, but not burned. • Add bread mixture, sesame seeds, raisins, cloves, peppercorns, anise seeds and cinnamon to onion mixture. Process until pureed, adding about 2 tablespoons water. • Heat 2 tablespoons oil in a clean pot or Dutch oven. Add pureed onion mixture. Stir over medium heat 10 minutes. Add chili puree. Cook and stir 5 minutes. Gradually stir in 4 cups chicken broth. Stir in chocolate and sugar until dissolved. Add salt to taste. Cover and simmer 1 hour 45 minutes. Uncover and cook 30 minutes longer or until thickened slightly. • Use immediately or refrigerate.

Recipe submitted by Dee