00 Soak chilis in a bowl of boiling hot water and set aside for 30 minutes covered so the steam doesn't burn your eyes.
01 Bring broth to boil.
02 Meanwhile add ghee to a medium high heat sauté pan. After the ghee is melted, add the cumin and oregano.
03 After you've established the spice has been evenly distributed, sauté in the onions and garlic until they are translucent and slightly browned.
04 Turn down to medium low and keep stirring so they don't stick to the pan.
05 Drain the chilis and remove seeds and pods (keep seeds if you want a spicier mole).
06 Place all prepared ingredients (chiles, Chocti spread & tortillas with broth, onion and garlic mixture) in a blender or food processor along with salt, almond butter, and chocolate; puree until smooth.
07 Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.