Ingredients

• 4 dried ancho chiles, 2 dried mulato chiles, 2 dried pasilla chiles (seeded)
• 1/4 cup sesame seeds + more for garnish
• 1/4 cup raisins
• 1 tortilla, torn, + 1 slice bread, torn
• 1 tomato, 1/4 onion, 2 garlic cloves
• 1 oz Mexican chocolate, chopped
• 1 tsp cinnamon, pinch of cloves
• 4 cups chicken broth
• Cooked chicken or turkey, for serving

Steps

1. Toast the dried chiles, sesame seeds, and raisins separately in a dry pan, then soak the chiles in hot water 20 minutes.
2. Char the tomato, onion, and garlic; toast the tortilla and bread pieces until deep golden.
3. Blend everything (chiles, aromatics, toasted bread/tortilla, sesame seeds, raisins, spices) with a cup of broth until very smooth — work in batches if needed.
4. Fry the puree in a pot for 10 minutes, stirring often, then thin with the remaining broth.
5. Stir in the chocolate and simmer 30–40 minutes, stirring occasionally, until the sauce is glossy and thick.
6. Serve ladled over shredded chicken or turkey, garnished with sesame seeds.

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