Author Adapted by Lisa Fain from a Stephan Pyles recipe
Ingredients
4pasilla chiles
2ancho chiles
1cupchicken broth
1large ripe tomato, seeded and diced
2 tomatillos, husked and quartered
1/2cupminced onions
2clovesgarlic, minced
1/4cupsesame seeds
1/2teaspooncoriander seeds
2tablespoonspumpkin seeds
1/4cupsliced blanched almonds
1/4cupraisins
1/4teaspoonground cloves
1/2teaspoonground cinnamon
1/4teaspoonblack pepper
1ounceMexican chocolate, chopped
Kosher salt
Instructions
Roast the pasilla and ancho chiles in a dry skillet on high for 1 minute, turning once. Add water to the skillet and soak for 30 minutes. Rinse the chiles well, discarding the soaking water. Add to a blender.
Rinse and dry the skillet then add the sesame, coriander, and pumpkin seeds with the almonds. Toast on low for 5 minutes while stirring occasionally. Do not let them burn! Add to the blender with the chiles.
In a saucepan, bring the chicken broth to a boil, reduce heat to low and add tomato, tomatillos, onions, and garlic. Simmer for 10 minutes. Add the raisins, cloves, cinnamon, pepper, and chocolate to the pot and while occasionally stirring cook until the chocolate has melted. Transfer the mixture to the blender. Blend until smooth. Taste and add salt, if needed.
Can be used as an enchilada sauce, with tamales or served over turkey and chicken.