Chef Paul gave us this recipe way back in 2012 and I am just now getting to it. I added the chocolate myself for the extra richness.

 

• 2 dried ancho chillies
• 1/4 cup chopped onion
• 1 tbsp. vegetable oil
• 2 tomatoes, peeled and chopped
• 1/4 cup raisins
• pinch of oregano
• pinch of cumin
• 2 cups chicken broth
• 1/2 oz. darkest chocolate

Soak the ancho peppers in hot water for 15 minutes.

Remove the stems and seeds, then chop.

Saute the chopped peppers and onion in the vegetable oil until tender.

Add the tomato, raisins, cumin, oregano, chocolate and chicken broth and simmer for 15 minutes longer.

Transfer all to a blender and puree until smooth.

 

This is the ultimate sauce for true Mexican dishes.