Remove the seeds and stems from all the dried chiles and tear them into smaller pieces.

Blanch and peel the almonds. Heat some water in a medium saucepan. Add the almonds and let them soak for 10 minutes, until the skins come off easily. Remove the skins from all the almonds.

Put the almonds and the two tortillas on a baking sheet and place under the broiler. Stir the almonds and flip the tortillas so they get toasted on all sides. You want to get the tortillas fairly dark so about 15 to 20 minutes.

Spread the chile pieces, tomatoes, plantain, onion and garlic on a baking sheet lined with parchment paper. Put them under the broiler. Remove them as they get cooked and before they burn. The chiles will get cooked first, the plantains next and the tomatoes last.

Setting the plantains aside, put the chiles, tomatoes, onion and garlic in a small sauccepan with 2 cups of the chicken broth. Bring to a boil and let boil for 10 minutes. Remove from heat and let it cool a little.

Put the cooled chile and vegetable mixture into a blender along with all the liquid in the pan. Blend until very smooth. Push the resulting sauce through a fine mesh strainer.

Put the strained chile sauce back in the blender. Add the almonds, plantains, raisins, cumin, cinnamon, tortillas (broken up), and the rest of the chicken broth into the blender. Blend until as smooth as you can get it. There will still be small pieces of almond in the sauce.

Heat 2 Tbls of oil in a stockpot. Pour the contents of the blender into the pot.

Add the chocolate. This is most authentic with unsweetened chocolate, although semi-sweet would also work. It would just make a sweeter sauce. We have found 1 1/2 ounces to be perfect for this recipe.

Cook for 45 minutes.