• 2 cups chicken broth
  • 2dried guajillo chiles, stemmed and seeded
  • 2dried ancho chiles, stemmed and seeded
  • 3dried chipotle chiles, stemmed and seeded
  • 1dinner roll, torn into pieces
  • 2corn tortillas, cut into 1-inch strips
  • 2tomatoes, cut in half crosswise
  • 5tomatillos, cut in half crosswise
  • 1 tablespoon lard
  • 1onion, halved and thinly sliced
  • ½ head garlic, peeled and sliced
  • ⅓ cup chopped peanuts
  • ¼ cup raisins
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried thyme
  • 3cinnamon sticks
  • 5whole cloves
  • 6whole allspice berries
  • 5 ounces dark chocolate, coarsely chopped
  • 1 cup chicken broth
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • Directions

  • Step 1

    Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.


  • Step 2

    Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

  • Step 3

    Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles

  • Step 4

    Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

  • Step 5

    Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.

  • Step 6

    Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.

  • Step 7

    Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

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