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Step
1
In a comal or skillet over MEDIUM-HIGH heat, toast the chiles until they are soft and pliable, about 3 minutes.
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Step
2
Remove chiles from comal or skillet, and place in a bowl. Cover with hot water, and allow to steep for 15 minutes.
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Step
3
On the same comal or skillet, place corn tortillas, toast turning to toast on both sides, and remove tortillas from the comal.
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Step
4
Reduce heat, and add almonds, peanuts, pepitas, coriander seeds, and cinnamon sticks. Lightly toast for about 2 minutes, stirring often to prevent burning. Remove almonds, peanuts, pepitas, coriander seeds, and cinnamon sticks.
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Step
5
In a blender or food processor, add the toasted tortillas in pieces, almonds, peanuts, pepitas, coriander seeds, cinnamon sticks, black pepper, garlic, Mexican chocolate, and 2 cups of beef broth.
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Step
6
Blend until smooth. Add the onion, prunes, hydrated chiles, and a few spoons of steeping water from the chiles. Continue blending, adding more steeping water if needed.
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Step
7
Heat olive oil in a Dutch oven or stock pot over MEDIUM-HIGH heat.
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Step
8
Carefully add sauce as it might splatter. Fry sauce, stirring often, for 3 minutes. Add remaining beef broth, brown sugar, and salt. Reduce heat, and simmer for 10 minutes.
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Step
9
Allow sauce to cool completely; use to braise Brisket.
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