Yield: 8 servings

•  4

  dried red chiles (colorado, ancho, Nuevo Mexico, or other big flat red ones) *

   
•  1

  poblano roasted, skin scrubbed off, and chopped

   
•  3

  chile de arbol

   
•  6

  chile piquin (if you can find it)

   
•  1

  Large Onion quartered *

   
•  1

  Tbsp cocoa

   
•  1

  fresh jalapeño, chopped

   
•  2

  fresh serranos, chopped

   
•  ½

  cinnamon stick or ½ tsp powdered

   
•  3

  Tbsp sunflower seeds, ground

   
•  3

  Tomatoes halved *

   
•  3

  Tbsp caldo de tomate *

   
•  2

  tsp. sesame tahini or ground sesame seeds

   
•  2

  tsp peanut butter

   
•  3-4

  cloves garlic *

   
•  1

  tsp oregano *

   
•  1-2

  bay leaf *

   
•  1.5

  tsp cumin *

   
•  

  salt to taste *

   
•  

  butter or olive oil

   
•  2

  Tbsp white wheat flour

   
•  1.5

  Tbsp panela or brown sugar *

   
•  

  water to cover