My Favorite Mole

• 4 dried ancho chili peppers
• 1 teaspoon fresh thyme leave
• 4 cups chicken stock
• 2 garlic cloves
• 12 cinnnamon stick
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup raisins
• 14 cup almonds
• 1 tablespoon sesame seeds
• 14 teaspoon marjoram
• 14 teaspoon allspice
• 14 teaspoon clove
• 1 tablespoon oregano
• 14 teaspoon cumin
• 2 slices mexican chocolate

1. Stem and seed ancho chili peppers.
2. in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
3. simmer for 20 minutes and let cool slightly.
4. In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
5. In a blender combine the dry ingredents into the chili chicken stock mixture.
6. Blend until smooth and add in chocolate until well blended.

ancho chili peppers, thyme, chicken stock, garlic, cinnnamon, salt, pepper, raisins, almonds, sesame seeds, marjoram, allspice, clove, oregano, cumin, chocolate

Taken from www.food.com/recipe/my-favorite-mole-404665 (may not work)