16 mulato chiles
5 ancho chiles
6 pasilla chiles (all the chiles should be dried, of course)
one white onion, chopped
two cloves garlic, chopped
one cinnamon stick
one teaspoon coriander seeds
one third cup raisins
one stale tortilla, and perhaps some crumbs of stale white bread
one tomato, chopped
one teaspoon anise seed
two ounces unsweetened chocolate
Now toast the chiles over medium heat for a few minutes, and soak them in water for an hour. Pull off the stems and deseed them. Puree them in a blender. Toast the rest of the stuff, except the chocolate, over medium heat for a few minutes, puree as well. You can do all the pureeing together, if your blender is big and strong enough. Mix the whole thing together, and let it simmer over low heat for fifteen minutes. Add water (or very mild stock) to thin as needed. During the simmering, stir in the chocolate so it melts evenly.
Set it aside, preferably for a day, but even an hour will do. The flavor will change as the spices blend and settle. Reheat as needed. This is best with turkey (today!) or chicken on the bone.