3 dry Ancho chilies
3 dry Guajillo chilies
1/2 cup raisins
1 cup toasted almonds
3 Tablespoons corn oil
1 onion, chopped down to small pieces
2 minced cloves of garlic
1 teaspoon of powdered cinnamon
2-1/2 cups tomato sauce
1 cube chicken broth
2 cups hot water
1 teaspoon sugar
1 and 1/2 ounce 70% cocoa chocolate

Preparation:

1. Cut lenghtwise the chili peppers with a knife and removes the stems, seeds and veins. In a frying pan, cook them to medium-high fire, for about 30-45 seconds for each side in a bit of oil. Place the cooked chili peppers in a deep bowl, and cover with very hot water, letting them stand in that water for 30 minutes. Dry and blend using a blender or food processor using the smallest amount possible of water. Add the almonds to the blender's bowl and continue blending everything until it all becomes creamy, adding water only if necessary.

2. Heat the oil in a frying pan over moderate fire. Mix in the onion and garlic. Cook until the onion softens, around 3 minutes. At this point add the cinnamon and cook for 1 more minute. Add the tomato sauce, the blended chiles with almonds we did in the last step, the chicken broth cubes, the water, the sugar and the chocolate. Mix well. Bring to a boil, then reduce the heat setting and simmer over low heat for about 30 minutes, mixing occasionally.

3. Pour this salsa hot, over grilled chicken breasts, or roasted turkey. This sauce can be prepared ahead of time and frozen for later use. This recipe yields salsa mole for about 8 people.