| | Directions | | Make sure chiles are clean. Cut open chiles and discard stems and seeds. Cut chiles into small pieces. Place all ingredients in a saucepan and bring to a boil. Remove from heat and let stand 45 to 60 minutes until chilis are softened. Place all ingredients in a blender. Cover and blend until smooth. Use sauce for enchiladas, tamales, and chicken molé. |
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| Ingredients | | - |  | 3 chile ancho |
| - | | 3 chile negro |
| - | | 3 chile mulato or California chilis |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon cumin seeds |
| - | | 2 cloves garlic |
| - | | 1 square unsweetened chocolate (1 ounce square) |
| - | | 1 quart water |
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