Ingredients
2 garlic cloves
2 tablespoons olive oil
1 teaspoon red-pepper flakes
2 plum tomatoes, cored and chopped
1 ounce semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 cup raisins
2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
1 small onion, halved and thinly sliced
1 dried ancho chile (available in the spice aisle or produce section)
Coarse salt and ground pepper
1/3 cup blanched almonds
Preparation
In a large heavy-bottom saucepan, heat oil over medium-high. Add ancho chile; cook until soft and pliable (do not brown), 30 to 60 seconds. Remove with a slotted spoon, and discard stem. Transfer chile to a food processor.
To pan, add almonds, garlic, and tortillas; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer to food processor.
Add chocolate and cinnamon to food processor; puree until a paste begins to form, about 3 minutes. Add 1/4 cup water; puree until smooth, about 7 minutes more. Season with salt and pepper.
Divide between two airtight containers; refrigerate up to 1 week or freeze up to 3 months. Defrost over low heat or in the microwave.
