Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Step 1
In a large heavy saucepan, heat oil over medium-high. Add ancho; cook until soft (do not brown), 30 to 60 seconds. Remove with a slotted spoon; discard stem.
Step 2
Add almonds, garlic, and tortillas to pan; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
Step 3
Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer mixture to food processor.
Step 4
Add chocolate, cinnamon, and ancho to food processor; purée to a coarse paste, about 3 minutes. Add the water; purée until smooth, about 7 minutes. Season with salt and pepper. (Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container. Thaw over low heat or in the microwave.)
