Remove stems and seeds from chilies reserving 1 tablespoon of seeds. Tear chili up and place in a pot with enough water to cover bring to a boil, reduce to a simmer until soft and drain discarding water. In a large skillet add 2 tablespoons of oil over high heat, fry chili strips until chilies change color and begin to stiffen. To hot oil add chili seeds, almonds, peppercorns, cloves, anise seeds, sesame and canela strip.

Remove and drain slightly, grind fried ingredients into a paste adding stock as needed.

To skillet add tomatoes, onion, garlic, raisins and cilantro remove and grind into a paste adding stock as needed.

Combine chili and tomato pastes, adding enough stock to make a medium paste. To skillet add 3 to 4 tablespoons of oil over medium high heat, add combined paste and fry., watch out it may splatter. Lower heat to simmer, add chocolate and sugar to stock . Slowly, add stock until chocolate and sugar is melted and mole is smooth and creamy, stirring constantly so it will not burn. Reduce heat to low and cook for 40 minutes stirring occasionally