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Tear the chiles into flat pieces and remove the veins and seeds.
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Put in a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute.
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Transfer the chiles to a blender jar.
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Fill with boiling water.
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Soak for 30 minutes.
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Drain the water from the jar, reserving 1 1/2 cups water for use in the sauce.
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Leave the chiles in the blender.
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Pour the olive oil into a large saucepan, add the garlic, and gradually warm the oil over medium heat.
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Add the onion and saute for about 6 minutes, or until the onion is soft and translucent.
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Add to the blender.
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Add the chorizo to the saucepan and cook for 1 minute over medium-high heat, or until it releases its fat.
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Dry the chicken breasts with a paper towel and season with salt and pepper.
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Add to the saucepan and brown for 4 minutes per side.
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Remove the chicken and chorizo from the saucepan and set aside.
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Add the cloves, cinnamon, and 1 cup of the reserved water to the blender with the chiles, onion, and garlic.
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Blend to a smooth puree.
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Make sure the bottom of the saucepan is coated with fat.
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If not, add a couple tablespoons of olive oil and place over medium-high heat.
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When the saucepan is hot, add the puree all at once and let it fry for 5 minutes, stirring constantly, until it becomes dark and thick.
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Add the chicken and chorizo to the saucepan along with the vinegar and the remaining reserved water.
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Season with the salt and pepper.
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Stir well and allow to simmer for 10 minutes, partially covered.
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Add the banana and the sugar and simmer for 5 minutes.
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Taste for seasoning; it should be slightly sweet.
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Serve warm over a bed of white rice.
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INGREDIENTS
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Mexican Chorizo
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Mexican chorizo, as opposed to its Spanish counterpart, which is cured and seasoned with paprika, is a fresh sausage flavored with dried chile and other seasonings.
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If you need a commercial substitute, use hot Italian sausage in its place.
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TECHNIQUE
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Roasting Chiles
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Since chiles are dark, you cannot rely on their color to tell you that they are ready.
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Instead pay attention to their aroma and texture.
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As soon as the chiles begin to release their scent and become soft and pliable, they are ready.
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ADVANCE PREPARATION
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This dish can be made up to 3 days in advance.
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You can take comfort in knowing that the flavor improves with age.
