| A: | 2 guajillo chiles, toasted |
| 3 ancho chiles, toasted |
| 1 pasilla chile, toasted |
| 1 arbol chile, toasted |
| 1 chipotle chile, in adobo |
| 2C chicken broth, hot |
| B: | 1C bread, pieces of rolls, tortilla, etc. |
| C: | 2 small tomatoes |
| 5 tomatillos |
| D: | 2T oil |
| 1 onion, sliced thin |
| 5c garlic, sliced thin |
| 2T raisins |
| 1T cumin seed, coarsely ground |
| 1T sesame seed |
| 1T thyme |
| 1t paprika, smoked |
| 1/4t cloves, ground |
| 1/4t allspice, or 4 allspice berries |
| 1 stick cinnamon |
| E: | 1C chicken stock |
| F: | 2T peanut butter |
| 1T sugar |
| 1oz chocolate, unsweetened or semi-sweet |
| 1t salt, to taste |
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| 1. | Place (A) in blender after toasting the chiles in an iron pan. |
| 2. | Toast (B) in pan, transfer to blender. |
| 3. | Cut (C) into halves and/or quarters and blacken in pan. Transfer to blender. |
| 4. | Place (D) in pan and cook until onions are translucent. Remove and reserve cinnamon stick (and allspice berries if used) and transfer to blender. |
| 5. | Add (E) to blender, blend until smooth, and transfer to heavy pot. Add (F), reserved cinnamon stick, and simmer until reduced, about 15 minutes. |
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