1. Toast ancho, guajillo, and cascabel chiles in a cast iron skillet until skins blister. 2. Remove from skillet and stem, seed, and devein chiles; set to the side. 3. Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and whirl in blender or food processor and set aside. 4. In a large saucepan, heat corn oil over low flame. 5. Cut the bread into pieces and fry in the corn oil until golden brown. 6. Add next 11 ingredients to the toasted bread and stir together, adding more corn oil as necessary to coat everything lightly. 7. Add chopped roasted onion and minced roasted garlic. 8. Continue to fry over low flame for about 20 minutes. 9. Add blended tomato mixture. 10. Remove from heat and set aside. 11. Place corn tortilla over open flame and cook until burnt and crispy; tear up and set to the side. 12. In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. 13. Combine tomato/spice/nut mixture with chile mixture in large saucepan. 14. Add chocolate piece and cook until melted over a low flame. 15. Add about 1/2 cup chicken stock to mixture and stir. 16. Place mixture into blender or food processor and puree until all ingredients have combined completely. 17. More chicken stock may be added to smooth out sauce. 18. In a large saucepan, heat vegetable shortening. 19. Add puree to the shortening and cook, stirring constantly to avoid scorching. 20. Add more of the chicken stock until you achieve the right level of consistency that you'd like. 21. Warm sauce for another 30 minutes over a low flame. ---------------------------------------------------------------------------
Nutrition
Ingredients
