Ingredients:

• 2 tbsp ancho chili powder
• 1/2 cup almonds 
• 1/4 cup sesame seeds
• 1 small onion, chopped 
• 3 garlic cloves, minced
• 1 tsp cumin seeds
• 1 tsp coriander seeds 
• 1/2 tsp cinnamon 
• 1 oz dark chocolate 
• 2 cups chicken broth 
• 2 tbsp raisins 
• 1 tbsp sugar 
• 1 tbsp vegetable oil 
• Salt to taste

Instructions:

1. In the same pan, toast almonds and sesame seeds. Set aside. 
2. Toast cumin and coriander seeds in a pan, then set aside. 
3. Sauté onion and garlic in oil until soft. Add the ancho chili powder, toasted seeds, cinnamon, raisins, and sugar. Cook for 2 minutes.
4. Blend the mixture with toasted nuts until smooth.
5. Return to the pan, stir in chocolate, and cook until melted. Add chicken broth to thin the sauce to your desired consistency.
6. Simmer for 15-20 minutes, stirring occasionally. Season with salt.
7. 3. 2 cups masa harina (corn flour)
8. 1 1/2 cups chicken broth (or vegetable broth)
9. 1/2 cup lard or vegetable shortening
10. 1 tsp pure paprika
11. 1 tsp dried oregano
12. 1/4 cup fresh cilantro, chopped
13. 2 cups cooked shredded chicken (or filling of choice)
14. 20 dried corn husks (soaked in warm water for 30 minutes)
15. Salt to taste