Use on chicken tamales, enchiladas or fresh grilled chicken. 3

1/4	c. guajillo chiles, seeded
1/8	c. ancho chiles, seeded
1	c. hot water
1	black peppercorn
1	clove, whole
1	allspice, whole
4	garlic cloves
1/4	c. yellow onions
2	Roma tomatoes, quartered
	Pinch of oregano
6	to 8 raisins
6	to 8 whole almonds
1/8	c. sesame seeds
1/2	oz. Mexican chocolate
c. chicken broth
1/4	each plantains, sliced
1/2	each bolillo roll (dried out)
2	T. margarine, melted
4	sprigs fresh epazote
1/2	cinnamon stick, medium
	Salt, to taste

Roast all chiles. Transfer to pan with 1 cup hot water and soak 1 hour; drain and reserve water. Transfer chiles to blender with reserved water; blend until smooth puree; strain through fine sieve.

Place black peppercorn, clove, allspice, garlic and onions in sauté pan and cook until evenly toasted. Place tomatoes on sheet pan and cook in 220 degrees F oven until roasted and dried. Add oregano to tomatoes and mix well.

Place raisins, almonds and sesame seeds in separate sauté pan and cook until evenly toasted; transfer to blender with Mexican chocolate, one cup chicken broth, plantains, bolillo roll, toasted spices and dried tomatoes. Blend to smooth puree.

Lightly sauté epazote and cinnamon stick with margarine in saucepan. Add previously prepared chile puree and cook 10 minutes. Add remaining two cups chicken broth, salt to taste, and cook five minutes, stirring constantly.