1. Cut the stems from all the chiles; open them and take out the seeds, saving some, also removing the veins
2. With a little butter, fry the chiles until they change color, taking care not to burn them, set them aside and add hot broth.
3. Rest for at least an hour
4. Roast the tomatoes, and turn them constantly so they don’t burn
Apart:
1. Cut the bread and tortilla into pieces and set them aside
2. Chop the onion and garlic into pieces.
3. With 2 tablespoons of butter, fry the onion and garlic until they become transparent and add the tortillas, bread, raisins, and almonds.
4. Over low heat, put the cinnamon, sesame, pepper, coriander seed, seeds, cloves and toast them until they release aroma.
5. Add the roasted tomatoes, chili seeds to taste, toasted spices and a cup of broth from the soaked chilies.
6. Blend well and set aside.
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