I cup chicken stock
1 large ripe tomato, blanched, peeled, seeded and quartered
2 tomatillos, husked, rinsked, peeled and quartered
1/2 cup minced onions
2 cloves garlic, minced
1/4 cup sesame seeds
1/2 teaspoon coriander seeds
2 tablespoons pumpkin seeds
1/4 cup sliced blanched almonds
1/4 cup raisins
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
4 pasilla chiles
2 ancho chiles
1 ounce Mexican chocolate, chopped
Roast chiles in a dry skillet until blackened. Seed, stem chiles and mix in a blender with a few tablespoons of water until a puree forms. Set aside.
Bring the chicken stock to a boil in a saucepan, reduce heat and add tomato, tomatillos, onions and garlic. Simmer for 10 minutes. Transfer to blender, puree and set aside.
In a dry skillet, toast sesame, coriander and pumpkin seeds with the almonds.
Combine the raisins, cloves, cinnamon, pepper, chile puree and chocolate in a saucepan, Add toasted seeds, nuts, chile and tomato purees. Cook over low heat until chocolate melts.
Tranfer mixture to a blender and puree.
Makes 3 cups.
Can be used as an enchilada sauce, with tamales or served over turkey and chicken