Ingredients

  • 2 pounds roma tomatoes 

  • 1 large white onion, peeled and quartered 

  • 6 cloves garlic, unpeeled 

  • ½ cup rendered lard - *see note 

  • 1 brioche or bolillo roll, cut into cubes 

  • 1 ripe plantain, peeled and sliced 

  • ½ cup blanched almonds 

  • ½ cup raw sesame seeds

  • ½ cup dark raisins 

  • 1 - 2 inch piece of canela also known as Ceylon cinnamon 

  • 4 cups chicken stock 

  • ½ tsp. Mexican oregano 

  • ¼ cup Oaxaca spice blend 

  • 2 Tbsp. Morita chili flakes 

  • ¼ cup brown sugar or piloncillo 

  • 2 Tbsp. apple cider vinegar 

  • Coarse salt and freshly ground pepper 

  • 1 tablet Abuelita chocolate, chopped or grated

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat broiler to high or oven to 450℉. Broil or roast the tomatoes and onions until well blistered and slightly charred, about 20 minutes 

  • In a dry skillet over medium heat, roast the unpeeled garlic cloves until browned and softened, peel and set aside 

  • Add 2 Tbsp lard to the same skillet and toast the brioche roll until lightly browned, remove from the pan and set aside 

  • Add 2 more Tbsp. lard to the skillet and brown the plantain, when the plantain starts to take on a golden color add the almonds and sesame seeds

  • Continue to cook the mixture until lightly browned and fragrant, remove from the pan and set aside 

  • Set aside the remaining lard for the final step of cooking 

  • Next add the raisins and cinnamon stick to the pan and cook until raisins plump and cinnamon starts to become toasted and fragrant, remove from the pan and set aside 

  • Next heat a large heavy bottomed sauce pan or Dutch oven over medium heat, add the chicken stock to the pot along with the roasted tomatoes, onions and garlic cloves 

  • Next add all of the toasted ingredients to the pot - brioche, plantain, almonds, sesame seeds, raisins and cinnamon stick

  • Season the mixture with the Mexican oregano, Oaxaca spice blend, Morita chili flakes, brown sugar, cider vinegar, salt and freshly ground pepper to taste

  • Bring the mixture to a boil, reduce heat to a gentle simmer for 20 minutes

  • Working in batches, purée the mixture in a blender until smooth, strain through a mesh sieve 

  • When the entire batch of sauce is puréed and strained heat a clean heavy bottomed sauce pot or Dutch oven over medium high heat for 2 minutes, add the remaining lard to the pan 

  • Carefully pour the sauce into the hot lard and whisk to combine, work quickly taking care not to burn yourself as the sauce will sputter and splatter

  • Reduce the heat and simmer the sauce for an additional 5 minutes

  • Add the chopped chocolate to the sauce and whisk to combine

  • Taste the sauce and adjust seasoning with additional salt and pepper as needed