You can find this recipe at El Restaurante.
Recipe by Centro (centroraleigh.com) , courtesy of North Carolina SweetPotato Commission (ncsweetpotatoes.com)
2 med. sweet potatoes
1 med. yellow squash
2 garlic cloves
4 oz. silver almonds
2 oz. roasted pepitas
2 oz. sesame seeds
2 oz. raisins
2 oz. dry apricots
1/2 T. black pepper corns
1 sm. red onion
3 chiles guajillos
3 chiles de arbol
1 jalapeño
½ t. cumin
1 t. of ginger powder
1 T. of salt
3 c. of chicken stock
Toast all ingredients in lard, then blend together with one cup of stock. The color of this sauce is bright orange and thick in nature. Once blended, add remaining two cups stock and cook over medium heat for about 20 minutes. This sauce is best use with pork, and served with white rice and pickled veggies.