- Time 120 minutes
- Serves 10
- 6 dried chiles (3 Ancho , 3 Anaheim)
- Garlic, 2 cloves, chopped fine
- Flour, 3-4 TBS
- Chicken Broth, 3-4 cups
- Cinnamon, 1 tsp.
- Cumin, 2 tsp.
- Oregano, 3 tsp.
- Powdered cocoa, 1-2 TBS
- 1 TBS granulated sugar
- Salt to taste
How to make it
- Soak chiles in hot water for 30 minutes to soften.
- Cut open chiles and remove stem, veins and seeds.
- Use gloves to do this.
- Blend or food process the cleaned chiles with a little of the water.
- It should be paste-like.
- Fry garlic in olive oil until just starting to color.
- Add flour to make a roux, cooking a couple of minutes.
- Remove from heat.
- Gradually add chicken broth, making a gravy consistency.
- Add chile paste, spices and cocoa.
- Cover and simmer 2 hours
- Best if prepared 24 hours ahead of use.