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1
Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes.
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2
Remove the almonds to a plate.
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3
Increase the heat to high, add the oil and heat until it begins to shimmer.
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4
Add the onions and cook until soft, about 4 minutes.
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5
Add the garlic and cook for 30 seconds.
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6
Stir in the tomatoes, chicken stock, chipotle and chili powders, bring to a boil and cook for 10 minutes.
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7
Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes.
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8
Cool for 5 minutes before adding it to a blender.
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9
Carefully transfer the mixture to a blender and blend until smooth.
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10
Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate.
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11
Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste.
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12
Onions:
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13
Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan and bring to a boil over medium heat.
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14
Cook the mixture until the sugar is dissolved.
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15
Remove from heat and let cool for 5 minutes.
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16
Put the onion slices in a small bowl.
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17
Pour the warm vinegar mixture over and toss to coat.
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18
Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
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19
Preheat a grill or griddle to medium.
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20
Hot dogs:
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21
Cook the hot dogs on grill or griddle until golden brown and the skin is crisp.
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22
Put in the buns and top each with some of the mole sauce, cheese, avocado and pickled red onions.
