Paired with Ledger David Orion’s Nebula Red Blend
By Robert Trottmann

Serves 6–8

INGREDIENTS
3 dried ancho chiles
4 medium tomatoes, cored
1 small white onion, quartered
2 cloves garlic, peeled
1 tbsp. olive oil
2 tsp. ground cinnamon
2 tsp. sugar
1 tsp. ground cumin
6 cups chicken or vegetable stock
3 oz. semisweet chocolate, finely chopped
Salt and freshly ground black pepper, to taste
Sour cream, sliced avocado, cilantro leaves, and tortilla strips or chips for serving.

INSTRUCTIONS
Heat a 6-qt. Dutch oven over medium-high heat. Add chiles and cook, turning once, until lightly toasted, about 5 minutes. Transfer to a bowl, pour over 1 cup boiling water, and let sit until soft, about 30 minutes.
Drain chiles, reserving soaking liquid, and remove stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, along with garlic, cinnamon, sugar, and cumin; puree until very smooth and set aside.
Return pan to medium-high heat, and add oil. When hot, add chile purée, and fry, stirring constantly, until slightly reduced, about 10 minutes. Add stock, and bring to a boil; remove from heat, stir in chocolate, and season with salt and pepper. Serve ladled into bowls with a dollop of sour cream, a few slices of avocado, cilantro leaves and some tortilla strips.