Mexican Mole Sauce

• 4 medium dried ancho chiles, stemmed, seeded and opened flat
• 2 tsp. olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 2 Tbs. raisins
• 4 cloves garlic, minced (about 4 tsp.)
• 1 tsp. dried oregano
• 1 tsp. sugar
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/4 tsp. cayenne, plus more to taste
• 2 6-inch corn tortillas, torn into small pieces
• 1/4 cup blanched almonds
• 1 8.5-oz. can diced tomatoes
• 2 Tbs. unsweetened cocoa powder

1. Heat skillet over medium heat.
2. Brown chiles 2 at a time in skillet, turning once.
3. Transfer to bowl, and cover with 2 cups hot water.
4. Let stand 30 minutes, or until tender.
5. Drain chiles, reserving 1 1/2 cups soaking liquid.
6. Puree chiles with 1 cup soaking liquid until smooth.
7. Heat oil in saucepan over medium heat.
8. Add onion, and cook 8 minutes, or until softened, stirring often.
9. Add raisins, garlic, oregano, sugar, cumin, cinnamon and cayenne.
10. Season with salt and pepper, and cook 2 minutes, stirring often.
11. Process tortillas and almonds in food processor until finely ground.
12. Add tomatoes, cocoa powder and tortilla mixture to sauce.
13. Reduce heat to low, and simmer 20 minutes, stirring often.
14. Add a bit more chile-soaking liquid, as necessary, to keep mole smooth.
15. Serve immediately, or store in refrigerator up to 1 week.

ancho chiles, olive oil, onion, raisins, garlic, oregano, sugar, ground cumin, ground cinnamon, cayenne, corn tortillas, blanched almonds, tomatoes, cocoa

Taken from www.vegetariantimes.com/recipe/mexican-mole-sauce/ (may not work)