1. Cut the dried chilies open; discard seeds stems and veins. 2. Put chilies in bowl of hot water for 25 minutes. 3. Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown. 4. Transfer to blender or food processor. 5. In same skillet cook the tortilla pieces until crisp and slightly browned. 6. Add to blender with onion. 7. Cook the tomatoes until the skins start to char a bit. 8. Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice. 9. Drain the chilies (discard water) and add to blender. 10. Add 1 1/4 cups of the broth and add the vinegar and salt. 11. Puree the mixture as much as possible. 12. Pour the mixture through a strainer into a large bowl. 13. Heat the remaining oil in a saucepan and add the mixture. 14. Add the remaining broth and bring to boil then reduce to simmer. 15. Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan. 16. If sauce gets too thick, add a bit more broth to thin to the desired consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
