Directions

1. Tear the chillies apart, setting seeds aside, discard stems.
2. Fry chilli seeds and sesame seeds in a frying pan over medium heat until they begin to release their oils, 3-4 minutes.
3. Transfer to a spice grinder.
4. Fry remaining spices for 1-2 minutes, until fragrant. Transfer to spice grinder or pound together in a mortar and pestle. Grind to a powder and set aside.
5. Heat oil in a large frying pan over medium high to 170°C.
6. Working in batches, fry the chillies until slightly darkened, about 30 seconds, turning.
7. Transfer chillies to a large heatproof bowl with raisins and cover with boiling water. Press chillies down and cover with a plate to submerge. Soak for 30 minutes.
8. Strain chillies, reserving soaking liquid.
9. Toast all nuts and seeds in the same pan until golden. Set aside. Toast the two tortillas. Set aside.
10. Sear Roma tomatoes in a pan until starting to blacken. Set aside.
11. Saute the onions and garlic in oil, medium heat, deep golden, 10 minutes.
12. Add dried herbs and bay leaves and cook for a further minute.
13. Stir in tomatillos, return roma tomatoes and torn tortillas to the pan. Cook for 2-3 minutes until softened.
14. In a blender and in batches, puree chillies, onion and tomato mix, nuts and spice mix, using 2 cups of the soaking liquid.
15. Strain through fine sieve into a wide saucepan. Discard any solids.
16. Heat over low, covered, for 30 minutes.
17. Stir in chocolate and sugar. Season with salt. *Stir in additional soaking liquid if the mixture is too thick.
18. Serve over chicken and rice.