A rich and flavorful sauce made with a blend of spices, chocolate, and chiles, perfect for serving over chicken or enchiladas.
Preparation time
1h
Cooking time
30min
Ingredients
6 Servings
- 50 grams almonds
- 500 ml chicken broth
- 100 grams dark chocolate
- 3 dried ancho chiles
- 2 dried mulato chiles
- 3 dried pasilla chiles
- 6 garlic cloves
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 1 tsp ground coriander
- 30 grams lard
- 1 onion
- 50 grams raisins
- 1 tsp salt
- 30 grams sesame seeds
- 3 tomatoes
Directions
Step 1
Remove stems and seeds from the chiles. Toast them in a dry pan until fragrant, then soak them in warm water for 30 minutes.
Step 2
In the same pan, toast the almonds, raisins, and sesame seeds until golden brown. Set aside.
Step 3
Heat the lard in a large pot over medium heat. Add the chopped onions and garlic, and sauté until soft.
Step 4
Add the tomatoes and continue to cook until they are soft and the mixture thickens.
Step 5
In a blender, combine the soaked chiles, toasted almonds, raisins, sesame seeds, cooked tomato mixture, and spices. Blend until smooth.
Step 6
Return the blended mixture to the pot. Add the chicken broth, chocolate, and salt. Simmer for about 30 minutes, stirring occasionally, until the sauce thickens.