7 dry guajillo peppers
8 dry chile ancho
8 dry pasilla peppers
1/3 cup of peanuts
1/3 cup of pumpkin seeds
1 tablespoon of sesame seeds
1/3 teaspoon of cumin powder
1/3 cup of peacans
1/2 bar of abuelita or ibarra chocolate
4 cups of chicken broth
2 cups of oil (to fry the peppers)
First, take the seeds out of the peppers and discard them. Then, heat the peppers in a skillet with oil until the skin becomes bumpy. Next, in the skillet that had the peppers in it, add the nuts and seeds (listed above) and roast them until they're light brown. Then, in a blender blend the chicken broth, peppers, seeds, cloves, cumin powder, and chocolate until fine. Finally, pour that into a pot with a little oil and heat for 30-45 minutes on low.
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