Prepare Ancho Chilies – remove stems & seeds; tear into small pieces and toast in skillet for 4 – 6 minutes. Place in food processor.
Prepare Arbol Chilies – remove stems & seeds; cut into small pieces and place in food processor.
Add the cumin, oregano, cocoa powder, espresso powder, ½ teaspoon salt and corn meal into the food processor. Process 1 – 2 minutes until finely ground. Add ½ cup chicken broth, and process for 20 – 30 minutes to make a paste.
Remove paste from food processor and set aside.