#BABISHPANINI WINNING RECIPE - CAR PANINI INSPIRED BY FAMILY GUY

Start by stemming and seeding some dried pasilla, guajillo, and ancho chilis. Save a few tablespoons of the seeds.

Heat a cast iron skillet to a medium heat and add chilis. Dry roast them for about 2 minutes. Place about 12 chilis into a blender and set aside. Remove any extra chilis from skillet.

In the same skillet add whole cloves, peppercorns, crumbled bay leaves, cinnamon stick broken into a few pieces, and some of our reserved chili seeds. Dry roast for about 2 minutes or until the seeds darken. Remove from skillet and add to the blender.

Add corn tortilla that has been torn into smaller pieces to the skillet cook with a little bit of oil until they turn brown. Add them to the blender.

Toast white bread and add that to the blender.

Add some vegetable oil to the pan along with peanuts, pumpkin seeds, almonds and raisins. Roast for about one minute before adding sesame seeds. Let it go for one more minute before placing all of it into the blender.

Add some oil to the skillet and turn to a medium high heat. Add large quartered tomato, large chopped onion, and cloves of garlic (If you have tomatillos this is the time to add them). Let them sit undisturbed for about a minute, letting them get nice and brown. Add dried thyme, marjoram, and aniseed. Cook for about a minute and then add to the blender.

Heat up chicken stock and add that to the blender. Let everything sit in the blender for 10 minutes. Blend on medium for about 2 minutes or until smooth.

Add blended sauce to a large saucepan and cook on medium-low heat for about an hour.

Run the sauce through a mesh sieve until you have a thick paste in the sieve and a smooth puree below.

Add the puree back to saucepan on a medium heat and add chopped bittersweet chocolate. Taste and add sugar if necessary.

Preheat oven to 425°F. Place a small handful of cheddar cheese in six piles on a cookie sheet lined with a silicon mat or parchment paper. Bake the cheese for about 10 minutes, checking constantly just until all cheese is melted and edges begin to brown. Remove from oven and let cool slightly. Transfer crisps to a wire rack to cool.

In a blender combine goat cheese with honey and heavy cream. Blend on high speed until you have a thick spreadable cream.

In a skillet cook up one piece of chorizo until your preferred doneness. Cut into 4 pieces.

Butter both slices of bread on the outside. On one piece of bread, slather some mole, top with cooked chorizo sausages, cheese crisps, and goat cheese cream. Top with other piece of bread. Place into your panini press/George Foreman grill. Serve and enjoy!