In a dry large skillet, toast the dried chiles over medium heat, approximately 2 minutes on each side. They will be fragrant. Transfer them to a large, high-powered blender or food processor.

Add 2 cups of the warmed chicken broth. The broth being warmed aids in reconstituting them and will speed up the process compared to cold broth.

Place the torn bread on top of the chiles to help plunge them fully into the broth.

Meanwhile, in the same dry skillet over medium heat, browned the tomatillos and tomatoes, cut side first and then flipping until nicely charred, approximately 3 minutes on each side. Transfer to the blender.

If the skillet has some burned bits from the tomatoes, wipe them out carefully and then return to medium heat along with the butter and vegetable oil.

When the butter has melted, add the onion, garlic, peanuts, raisins, cumin, thyme, allspice, cinnamon, cloves, ancho chile powder and chipotle chile powder. Saute until onions are soft and the whole mixture it very fragrant. Using a spatula, transfer this all to the blend. If the blend is too full, work in batches.

Make sure the lid is securely on the blender and then blend for 60-90 seconds, or until the whole mixture is pureed and thick.

Transfer to a large saucepan over medium heat, brining to a low simmer and then reducing the heat. Whisk in the remaining chicken broth.

Whisk in the dark chocolate, sugar and salt, stirring continuously until fully melted. Continue to heat for 10-15 minutes.

When ready to serve, whisk in the lime juice.

Serve over your favorite burritos, stewed meats, enchiladas and more.

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