Ingredients
1 corn tortilla, toasted in oven
1/2 c raw pumpkin seeds
2ea 1" thick french bread slices
1 cup raisins
1ea 3 " cinnamon stick
1 cup raw almond
1 cup raw peanuts
10 ea whole black peppercorns
1/8 teaspoon ground coriander
3 ea cloves
2 ea whole cloves
1 ea large white onion, sliced
1/2 cup sesame seeds
7-8 cups chicken broth
3 ounces Hot Cakes Smoked Chocolate Chips
1.5 Tablespoons kosher salt
2 chicken bouillon cubes
4 ounces ancho chiles, stemmed and seeded
2.5 ounces pasilla chiles, stemmed and seeded
Method
In a medium pot, heat up canola oil and fry every ingredient separately, except for spices. Set those to the side in a bowl. Make sure almonds, peanuts, sesame seeds, onions, garlic and bread pieces get a nice golden brown color.
Fry the chiles for 1 minute, stirring frequently to avoid burning them, then place all fried ingredients in a large bowl.
Heat broth and pour into a bowl with ingredients and let soak for 15 to 20 minutes. Blend on high till smooth.
Heat 2 tablespoons of oil in a pot and pour in sauce. Bring to a simmer, then add the bullion, salt and chocolate. Taste and adjust as you see fit with more salt or more chocolate for a sweeter flavor.