Stock up on the essentials for this dish.

2 Tablespoons vegetable oil

2 green apples, peeled and chopped

1 cup white onion, diced

3 cloves garlic, smashed

6 Ancho chiles, heated in oil, cooled, seeded, stemmed and broken into large pieces

6 Guajillo chiles, heated in oil, cooled, seeded, stemmed and broken into large pieces

1/2 cup pecans, toasted

1/2 cup sesame seeds, toasted

1/2 cup pepitas, toasted

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon mustard powder

1/4 cup brown sugar or grated piloncillo

2 Roma tomatoes, roasted, with blackened, caramelized spots

20 dried figs, apricots, cherries or a combination

3 ounces Mexican chocolate, preferably Ibarra

1 ounce bitter chocolate or cocoa powder

3 to 4 cups pork, chicken or vegetable stock

Cider vinegar, optional

Heat oil in a medium saucepan over medium-low heat and slowly sauté apples and onions for 10 minutes or until onions are translucent and apples are soft.  Add garlic and cook for a few minutes, taking care not to burn the garlic.

Add chile pieces, pecans, sesame seeds and pepitas, salt and pepper.  Stir often and cook for about 5 minutes.  Mixture will be fragrant.

Add mustard powder, sugar, tomatoes, dried fruit and chocolate.  Stir to combine and add enough stock to slightly cover ingredients.  Bring to a boil and reduce heat to simmer.  Simmer, uncovered, 30 to 40 minutes or until sauce is slightly thickened.

Place in a blender and puree until smooth.  Pass through a coarse sieve to remove extra fiber and seeds.  Taste and adjust seasonings with salt, pepper, vinegar and sugar.