Prepare the chiles. Remove the stems and seeds from the chiles and tear them into pieces. You don't have to remove every seed as this sauce will be strained later. If using Moritas, they can just remain whole. Put the chile pieces in a baking dish and put in a 400 degree oven for four minutes. Take them out of the oven, put them in a bowl and cover with hot water.

Prepare the tomatoes. Remove the stems from the tomatoes with a sharp knife. Place the tomatoes in a baking dish and put them in a 400 degree oven for 30 minutes.

Prepare the onions. Heat some oil in a pan over medium heat and add the onion pieces and garlic cloves. Saute about 10 minutes until they soften and get some color.

Prepare the Sesame Seeds and spices. In a dry pan over medium heat, toast the sesame seeds, cloves and peppercorns. Stir this frequently so the seeds brown evenly. The seeds will pop when they are starting to cook. When the seeds start to get some color, add the cinnamon and Mexican oregano. Stir well and remove from heat.

Blend the sauce. You will need to do this in 2 batches and then combine them so start with 1/2 the onions, 1/2 the chiles, 1/2 the sesame seeds and spices, 1/2 the tomatoes, almonds and raisins and 1/2 cup of chile soaking water and 1 cup of Chicken Broth. Blend until very smooth and pour into a bowl. Repeat with the other half of the ingredients and mix the two batches together.

Push the resultant sauce through a fine mesh strainer.

Heat 1/4 cup of oil in a large soup pot over medium heat and pour in the sauce. Cook for 30 minutes, stirring frequently.

Add the chocolate and cook for 10 minutes, stirring frequently.

Taste and adjust seasoning as needed. If a thicker consistency is desired, continue to cook until the sauce reduces to the desired consistency.