INGREDIENTS

3 each Dried Ancho Chiles  
3 each Dried Guajillo Chiles  
3 cups  Chicken Stock  
1 tsp. Ground Cumin  
2 Tbsp.  Oregano , dried 
4 each  Garlic Cloves  
1/2 each Spanish Onion  
1/3 each  Mexican Chocolate Tablet  
1 Tbsp.  Lime Juice  
Salt and Pepper , as needed   

DIRECTIONS

1.) Clean and remove the seeds, veins and stems from the chiles.

2.) In a large sauté pan, over medium-low heat, toast both chiles, tossing them around, for 3–4 minutes. Reserve.

3.) In a medium sized pot, over medium heat, add chicken stock, ground cumin, dry oregano, and garlic cloves, add the reserved toasted chiles. Bring to a boil; turn off heat, cover and let rest for 20 minutes.

4.) In a blender, place the softened chiles, 1 cup of the soaking liquid, chopped onion, a pinch of salt, chocolate tablet, and lime juice; puree until smooth and thick sauce consistency is achieved. Reserve chilled.