Ingredients
1 quart low-sodium broth, vegetable or chicken
1-2 chipotle chiles, or other smoked chiles, stemmed and seeded
2 New Mexico chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
1 cinnamon stick, broken into pieces
1½ teaspoons whole cumin seeds
½ teaspoon whole coriander seeds
5 tablespoons cold pressed, untoasted sesame oil or canola oil, divided
3 tablespoons fresh garlic, chopped
Directions
1. Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.
2.Pour broth into medium saucepan and bring to a simmer over medium heat. Stir chipotles, raisins and garlic into broth and cook uncovered for about 30 minutes, until broth is reduced and raisins are plump.
3.Heat a large skillet over medium heat. Add cloves, cinnamon, cumin and coriander seeds. Toast, stirring constantly, for 2 minutes, until spices are fragrant and slightly darkened. 4.Transfer to a plate and set aside to cool completely.
5.Return skillet to heat and add 2 tablespoons of the sesame oil. When oil is hot, stir in sesame seeds and almonds, and cook, stirring constantly for 3-4 minutes, until fragrant and golden. 6.Return skillet to heat and heat 1 tablespoon of the oil. Add onions and cook over medium heat until translucent, about 5 minutes. Stir in garlic and tomato paste and cook, stirring often, for 5 minutes longer. Add reduced broth mixture and simmer gently until think, 10-15 minutes. Remove from heat and allow sauce to cool slightly.
7.Transfer toasted, cooled spices to a clean, dry blender and grind to a fine powder. Top with sesame seeds, almonds and remaining 2 tablespoons sesame oil and grind to make a smooth butter, scraping down sides of the blender occasionally.
8.When onion mixture has cooled until warm to the touch, pour into blender with almond butter, working in batches if necessary. Add a bit of water to thin sauce out if needed. Add chocolate and process until smooth.