Ancho And Chipotle Mole

• 2 large ancho chilies
• 2 dried chipotle chiles
• 1 1/2 cups boiling water
• 2 red bell peppers
• 2 whole cloves
• 1 1/2 teaspoons cumin seeds
• 1 cinnamon stick, broken
• 3 tablespoons sunflower seeds
• 2 tablespoons extra virgin olive oil
• 10 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 2 1/2 ounces bittersweet chocolate, coarsely chopped
• salt

1. In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
2. Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
3. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
4. Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
5. In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

ancho chilies, chiles, boiling water, red bell peppers, cloves, cumin seeds, cinnamon, sunflower seeds, extra virgin olive oil, garlic, tomato paste, bittersweet chocolate, salt

Taken from www.food.com/recipe/ancho-and-chipotle-mole-138646 (may not work)