ANCHO & CHIPOTLE MOLE

Steps:

• 1. In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes until softened. Drain, reserving the liquid. Discard the stems, cores & seeds; coarsely chop the chiles. 2. Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop. 3. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, about 1 1/2 minutes. Let cool. Grind to a powder in spice grinder. Transfer to a plate. Add sunflower seeds to skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder. Finely grind. 4. Heat the oil in a medium skillet. Add garlic and cook over low heat until golden, about 3 minutes. Add tomato paste and cook, stirring until glossy, about 2 minutes. Remove from heat and stir in chocolate until melted. 5. In a blender, combine chiles and soaking liquid with other ingredients. Blend until smooth. Season with salt. Store in refrigerator in jars