Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce - cooking recipe

Ingredients

5 dried guajillo chilies (about an ounce)
3 tablespoons vegetable oil
3 tablespoons white onions, peeled and chopped
2 garlic cloves, peeled and thinly sliced
1 corn tortilla, cut in quarters
2 roma tomatoes, cored and quartered
3/4 cup dry roasted peanuts
2 tablespoons raisins
1 teaspoon dried oregano (Mexican oregano preferred)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups chicken broth (either homemade, canned or from bouillon cubes)
1 tablespoon cider vinegar
1/4 teaspoon salt

Preparation

Cut the dried chilies open; discard seeds stems and veins.
Put chilies in bowl of hot water for 25 minutes.
Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
Transfer to blender or food processor.
In same skillet cook the tortilla pieces until crisp and slightly browned.
Add to blender with onion.
Cook the tomatoes until the skins start to char a bit.
Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
Drain the chilies (discard water) and add to blender.
Add 1 1/4 cups of the broth and add the vinegar and salt.
Puree the mixture as much as possible.
Pour the mixture through a strainer into a large bowl.
Heat the remaining oil in a saucepan and add the mixture.
Add the remaining broth and bring to boil then reduce to simmer.
Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
If sauce gets too thick, add a bit more broth to thin to the desired consistency.