Ingredients
- 6 tablespoons vegetable oil
- 8 ancho chiles, rinsed, stemmed, seeded, and torn
- 8 pasilla chiles, rinsed, stemmed, seeded, and torn
- 1 cup raw almonds
- 1 cup unsalted peanuts
- ½ cup raw pumpkin seeds
- 1 corn tortilla
- 1 slice white bread
- 1 cup raisins
- 1 Ceylon cinnamon stick (about 4 inches)
- 10 whole black peppercorns
- ¼ teaspoon coriander seeds
- 2 whole cloves
- 3 garlic cloves
- 1 medium white onion, sliced
- ½ cup sesame seeds, plus extra for garnish
- 7 to 8 cups chicken broth
- 3.1 ounces Mexican chocolate
- 2 tablespoons kosher salt
- 2 chicken bouillon cubes
- Cooked chicken, for serving
Instructions
- Heat 2–3 tablespoons of vegetable oil in a large pot over medium-high heat. Fry the dried chiles in batches until fragrant but not burned. Transfer to a large heat-safe bowl.
- In the same pot, toast the almonds, peanuts, and pumpkin seeds until lightly golden. Add to the bowl with the chiles.
- Fry the corn tortilla and bread until crisp and add them to the bowl.
- Toast the cinnamon stick briefly, then toast the raisins, peppercorns, coriander, cloves, garlic, and onion in the pot. Transfer each to the bowl once aromatic or softened.
- Lightly toast the sesame seeds and add to the bowl.
- Heat the chicken broth until very hot and pour over all the ingredients in the bowl. Cover and let soak for 10–15 minutes until everything is softened.
- Blend the mixture in batches until smooth. Strain if necessary for a finer sauce.
- Return the sauce to the pot. Add Mexican chocolate, chicken bouillon, and salt. Simmer gently while stirring until the chocolate is melted and the sauce is thickened and smooth.
- Add cooked chicken to the sauce and warm through before serving. Garnish with extra sesame seeds if desired.
Notes
- Watch the chiles closely to avoid burning, which can make the sauce bitter.
- Letting the mixture soak in hot broth helps everything blend smoothly.
- The sauce improves in flavor when made a day ahead.
- Freezes well for up to three months.
- Serve over chicken, enchiladas, tamales, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Blending & Simmering
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving (with sauce only)
- Calories: 290
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
