Sauces, jams & condiments
- 2 cups chicken broth
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 3 dried chipotle chilies, stemmed and seeded
- 1 slice white bread, torn into pieces
- 2 corn tortillas, cut into 1-inch strips
- 2 tomatoes, cut in half crosswise
- 5 tomatillos, cut in half crosswise
- 1 tablespoon lard
- 1 white onion, halved and thinly sliced
- ½ clove garlic, peeled and sliced
⅓ cup chopped almonds
- ¼ cup raisins
- 2 tablespoons cumin seeds
- 1 tablespoon dried thyme
- 3 cinnamon sticks
- 5 whole cloves
- 6 whole allspice berries
- 5 ounces dark chocolate, coarsely chopped (Mexican chocolate works the best)
- 1 cup chicken broth
- 3 tablespoons white sugar
- 1 teaspoon sea salt
- Set Skillet to 375ºF and toast guajillo, ancho, and chipotle chilies directly in the Skillet stirring constantly for 4 minutes or until warm and aromatic.
- Add bread and tortilla strips and brown for 3 minutes or until lightly browned.
- Pour chicken broth into Skillet.
- Let it soak for 5 minutes or until soft.
- Place tomatoes and tomatillos in Skillet and continue cooking for 8 minutes or until soft. Place in blender. Reserve and set aside.
- Add lard to Skillet along with onion, garlic, almonds, raisins, cumin seeds, thyme, cinnamon sticks, and allspice berries. Cook and stir 8 minutes or until onion are soft and golden. Remove cinnamon sticks and whole spices and add remaining onion mixture to blender and blend until smooth.
- Pour chili puree back into Skillet and stir in chocolate, sugar, and salt. Bring mixture to a simmer and stir for 15 minutes or until chocolate is melted and sauce is thickened and slightly reduced.