1 cinnamon stick
1/4 tsp allspice
1/4 tsp ground cloves
1/2 tsp cumin
1/2 tsp black pepper
1 garlic clove
3 rounds of Mexican chocolate
6 guajillo chilies
2 tbsp natural peanut butter
5 pasilla chilies
6 anchos chilies
6 cups chicken stock

Remove the stems and seeds from the (dried) chilies then boil them for about 15 min. until they get soft.

Place them in a blender with two cups of chicken stock and add the spices and peanut butter. Blend.

In a pot with an additional 4 cups of chicken stock add the chocolate and the cinnamon stick.

When the chocolate has melted add the chile mixture and stir.

Reduce as desired and serve as a sauce on chicken, rice, enchiladas, etc.