-
1
Preheat oven to 325.
-
2
Spray baking sheet with cooking spray.
-
3
Place tortilla pieces in a single layer on baking sheet.
-
4
Bake 20-30 min until golden and crisp.
-
5
Meanwhile, in large bowl, combine tomatoes, cocoa, pureed peppers, aniseed, black pepper, cinnamon, and cloves.
-
6
Add baked tortilla pieces, stir to combine.
-
7
In medium nonstick skillet, toast almonds, sesame seeds and coriander seeds over low heat, stirring constantly, 5-7 minute until almonds are golden brown.
-
8
Stir in tomato mixture.
-
9
In same skillet, heat 2 tsp of the oil, add mulato, pasilla, and ancho peppers.
-
10
Cook over medium heat, stirring frequently, 2 min, until peppers are browned.
-
11
With slotted spoon, transfer peppers to med bowl.
-
12
Add boiling water to cover.
-
13
Let stand 1 hour.
-
14
Meanwhile, in same skillet, heat remaining 2 tsp oil.
-
15
Add onions.
-
16
Cook over med heat, stirring frequently, 10-12 min, until golden brown.
-
17
Add raisins and garlic, cook, stirring frequently, 2 min longer.
-
18
Add to tomato mixture.
-
19
Drain peppers, add to tomato mixture.
-
20
In batches, transfer tomato mixture to food processor or blender, puree until smooth.
-
21
Add broth as needed.
-
22
Place medium sieve over same large bowl.
-
23
Strain tomato mixture throuh sieve, pressing with back of wooden spoon.
-
24
Discard solids.
-
25
Stir remaining broth, the sugar and salt into tomato mixture.
-
26
Refridgerate, covered, until thickened and chilled.
-
27
2 Points per serving (1/4 cup).
