- 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
Preheat oven to 350°F.
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.
Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
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.
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.)
- Serving: Per 2-tablespoon serving
- Calories: 39
- Carbohydrates: 4g
- Fat: 2g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 48mg
- Sodium: 145mg
- Exchanges: 1/2 fat
- Carbohydrate Servings: 0