Roast the tomatoes in a saucepan with oil until lightly browned.

Preheat oven to 180°C (350°F) for 10 minutes.

Wrap tomatoes in foil with olive oil, and roast for 15 minutes.

Sauté sliced onions and garlic in the same pan until softened.

Cool the sautéed onions and garlic.

Blend onions, garlic, star anise, cloves, cinnamon, and raisins into a smooth paste with a little water.

Chop the roasted tomatoes and blend with toasted peanuts and chipotle chilies into a smooth paste.

Heat butter in a pan.

Add maize flour (makki ka atta) to the melted butter and whisk to make a roux.

Add chicken broth and whisk well to avoid lumps.

Whisk until the sauce thickens.

Add the onion paste and tomato paste and bring to a boil.

Add seasonings (salt, black pepper, oregano) and broken chocolate; whisk well.

Adjust salt level and boil for 10 more minutes.

Switch off the flame and use the mole sauce.