Mole Sauce

• 1 bag dried guajillo chiles seeded and destemmed
• 1 bag chiles dried New Mexico, seeded and destemmed
• 4 Roma tomatoes chunked
• 1 yellow onion chunked
• 8 garlic cloves chopped
• 2 cups raisins
• 2 cups pumpkin seeds
• 1 cup whole almonds
• 1 cup sesame seeds
• 2 slices white bread Crusty
• 2 cinnamon sticks
• 2 tablespoons cumin
• 2 tablespoons oregano
• 2 tablespoons coriander
• 4 cups chicken stock
• 2 beers Mexican
• 2 limes juiced
• 8 ounces chocolate
• salt to taste
• pepper to taste

1. Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic.
2. Roast Tomatoes, Onion, Garlic in oven until tender
3. Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown.
4. Combine all ingredients in large stock pot and simmer for 1-2 hrs.
5. Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot)
6. Return to pot and simmer on low for 4-8 Hrs. The more the better.
7. Toss with sauteed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

guajillo chiles, new mexico, tomatoes, onion, garlic, raisins, pumpkin seeds, whole almonds, sesame seeds, white bread, cinnamon sticks, cumin, oregano, coriander, chicken stock, beers, chocolate, salt, pepper

Taken from www.yummly.com/recipe/Mole-Sauce-1666850 (may not work)