by Chef Ernesto Rodriguez of El Molcajete Sauces

Ingredients:

• 6 oz chilies anchos
• 6 oz chiles guajilloes
• 1/2 lb. Roma tomatoes
• 1 red onion, chopped
• 2 Plantains, diced
• 3 apples, peeled and diced
• 2 oz. almonds, chopped
• 1 oz. of white sesame seeds
• 4 oz. piloncillo (hard molasses)
• 3 oz. Mexican chocolate
• 1 teaspoon of cumin
• Salt and pepper, to taste

Directions:

1. Clean the dried chilies by cutting them in half.   Remove the seeds.  
2. Place in hot pan and roast in the oven for 2 -3 minutes on each side until nicely browned. 
3. Wash tomatoes and put them in a pot to boil with 3 cups of water for 20 minutes or until the tomatoes are completely cooked.
4. Add the chilies to the pot with tomatoes. Soak them for 20 min or overnight.  Chiles and tomatoes can be prepared the day before.
5. Take a large pan, add chopped onions and sauté in coconut or vegetable oil.  Add diced plantains, apples, almonds, sesame seeds.   Cook all the ingredients for 25 minutes until all ingredients are soft. Add them to the tomato and chili pot and cook for another 30 minutes.  
6. Place all ingredients in a blender and blend until smooth.  (Don’t add more water.)  Strain the sauce and return strained sauce to the pot to simmer for 20 more minutes.
7. Add piloncillo, chocolate, cumin and salt, pepper.  Simmer until the chocolate is melted.  Serve with veggies, meat, or tortilla chips.