Mole Coloradito Oaxaca - cooking recipe

Ingredients

For Paste
8 dried ancho chiles
8 dried guajillo chilies
1/2 cup raisins
2 ounces good quality bittersweet chocolate
8 cloves garlic, unpeeled
1 large white onion, unpeeled,quartered
1/2 cup shelled skinned almonds, either chopped or sliced
1 teaspoon ground cannella (true Ceylon cinnamon, a.k.a. Mexican cinnamon) or 1/2 teaspoon ground cinnamon (the fresher the better)
1 teaspoon kosher salt
1 pinch black pepper
1/2 teaspoon dried thyme
1 teaspoon dried Mexican oregano
For Sauce
3 red ripe plum tomatoes
2 cups hot chicken broth

Preparation

For mole paste: Cut chiles open vertically, remove stems, seeds.
On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
Put chiles in bowl.
Add raisins.
Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
Drain chiles, raisins then puree in blender with water as necessary.
Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
Add chocolate, bring to simmer.
Toast then peel garlic and onion quarters.
Put in blender.
Toast almonds.
Put in blender with onion and garlic.
Add canela, salt, pepper, thyme and oregano.
Puree, adding water as necessary.
Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
Cook, stirring, 15 minutes to thicken mole paste.
Paste may be cooled and refrigerated for six months or frozen in airtight containers.
To make sauce from paste: Toast and peel tomatoes.
Puree and strain into paste.
Pour in broth.
Lower heat and simmer for 20 minutes.
Sauce should be as thick as heavy cream.
Taste and adjust seasoning.
Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
Sauce may be refrigerated for up to three days.