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1
Heat large, ungreased skillet, and, over medium-high heat, toast chiles in batches.
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2
Flatten chiles with spatula, and cook until chiles change color and release aromas.
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3
Remove from heat, and place in bowl of hot water.
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4
Add raisins to water, and reconstitute for 30 minutes or up to several hours.
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5
Drain, and place in large bowl.
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6
Roast tomatoes, unpeeled onion and unpeeled garlic cloves until covered with black spots.
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7
Remove from heat, and, when cool enough to handle, peel and cut off stem ends.
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8
Place tomatoes, onion and garlic into bowl of drained chiles.
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9
Place 2 tablespoons oil in skillet, and heat to medium-high heat.
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10
Fry plantains to golden brown, remove from heat and add to chiles.
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11
In hot ungreased skillet, toast peanuts and seeds separately as each takes different amounts of time to brown and release aromas.
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12
Combine peanuts and seeds with chiles.
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13
Spoon chile-nut mixture into blender until blender is half full.
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14
Add enough water to facilitate blending, and puree.
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15
Pour mixture into bowl, and continue pureeing and adding extra water until chile-nut mixture is used up.
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16
Sauce will be textured.
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17
With wooden spoon, push through strainer into separate bowl, discarding bits of chile skin.
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18
Heat remaining 2 tablespoons oil over high heat in deep saucepan.
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19
Pour in puree, taking care to avoid splatters, and cook, stirring, for 2 minutes.
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20
Reduce heat to low, add chopped chocolate tablet, canela and salt, and cook for 1 hour.
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21
When sauce has reduced slightly and thickened to consistency of heavy cream, remove from heat and use immediately, or cool and refrigerate for up to two days.
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22
Freeze any leftover servings.
