Mole Sauce

• 2 tablespoons olive oil
• 1 dried ancho chile
• 1/3 cup blanched almonds
• 2 garlic cloves
• 2 corn tortillas (6-inch), cut into 1/2-inch-wide strips
• 1 small onion, halved and thinly sliced
• 2 plum tomatoes
• 1/4 cup raisins
• 1 teaspoon red-pepper flakes
• 1 ounce semisweet chocolate, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 cup water
• Coarse salt and ground pepper

1. In a large heavy saucepan, heat oil over medium-high.
2. Add ancho; cook until soft (do not brown), 30 to 60 seconds.
3. Remove with a slotted spoon; discard stem.
4. Add almonds, garlic, and tortillas to pan; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
5. Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary).
6. Add raisins and pepper flakes; transfer mixture to food processor.
7. Add chocolate, cinnamon, and ancho to food processor; puree to a coarse paste, about 3 minutes.
8. Add the water; puree until smooth, about 7 minutes.
9. Season with salt and pepper.
10. (Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container.
11. Thaw over low heat or in the microwave.)

olive oil, ancho chile, blanched almonds, garlic, corn tortillas, onion, tomatoes, raisins, redpepper, semisweet chocolate, ground cinnamon, water, salt

Taken from www.epicurious.com/recipes/food/views/mole-sauce-387650 (may not work)