Ingredients:
- 4 c Chicken Stock, divided
- 4 Dried New Mexico Chile
- 2Dried Pasilla Chile
- 2Dried Guaillo Chile
- 2 Dried Chile de Arbol
- 2 Dried Chile Negro
- 1/2 c Almond
- 2 t Olive Oil
- 1 Fresh Jalapeno
- 1/2 Onion
- 3 Cloves Garlic
- 3 Chipotle Peppers
- 1/4 c Tomato Paste
- 1 T Cumin
- 1 T Brown Sugar
- 1 T Instant Coffee Powder
- 1 Bay Leaf
- 1-2 oz Dark Chocolate
- 1 1/2 t Salt
- 2 t Lime Juice
Cooking instructions:
- Preheat broiler to high.
- Remove the stems and seeds from the dried chilies and place them in a large container with the almonds
- Put 3 c stock in a medium sauce pan and bring to boil. Pour stock over the chilies and almonds and let soak for 30 minutes.
- Toss jalapeño, onion and garlic in oil and place under broiler until charred, about 10 minutes.
- Purée rehydrated chilies with the stock, charred vegetables and chipotle peppers and pass through a fine mesh strainer into a medium sauce pan.
- Whisk in the tomato paste, cumin, coffee powder and brown sugar. Add the remaining 1 cup stock and the bay leaf and bring the sauce to a boil. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- Remove bay leaf and add in chocolate, stirring until melted. Season with salt and lime juice.
