Southwestern Mole Paste

[Stop it. No, this is not a poop imoji...] This paste is great for flavoring beans, or roasting meats.  It is also great in southwestern soups.

1 dried guajillo chile, stemmed and de-seeded

1 dried pasilla chili, stemmed and de-seeded

2 dried ancho chilis, stemmed and de-seeded

1/4 cup raisins

1 tsp cocoa powder

1 Tbsp maple syrup

Bring 2 cups water to a boil. Place chilies and raisins in a bowl and pour boiling water over them. 

Stir them up to submerge them. Let rest for a good hour or so.

Strain the chili mixture and reserve liquid.  Tip chili mixture into a high/speed blender. 

Add 1/2 cup of the reserved liquid, the cocoa powder and the maple syrup to the blender.

Blend on high for about 15-20 seconds, depending on your blender. Scrape down sides of you need to. You should achieve a paste slightly more creamy than peanut butter. It should just barely pour. Adjust with more chili soaking water, if necessary.

Makes about 1-1/2 cups paste.