Ingredients

• 1/2 cup peanuts
• 1/4 cup whole almonds
• 1/4 cup sesame seeds
• 1 cinnamon stick
• 1 corn tortilla, cut in 8 wedges
• 4 large guajillo, New Mexico or California chiles, (about 1 ounce; see Note)
• 3 large dried mulato or ancho chiles, (about 1 1/2 ounces; see Note)
• 3 tablespoon extra-virgin olive oil
• 2 small or 1 large white onion, diced
• 3 cloves garlic, minced
• 3 ounces Mexican chocolate, (see Note), roughly chopped (1/2 cup)
• 1/2 cup tomato sauce, or 2 plum tomatoes, chopped
• 2 teaspoons sea salt
• 1/4 teaspoon freshly ground pepper
• 6 cups vegetable broth

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.

Step 3

Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

Step 4

Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.

Step 5

Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)