Title: Chocolate Mole Courtesy Of My Wife, Sara.
Categories: Spice Mexican Chicken
Yield: 1 Servings

100	g	Chilies anchoes
100	g	Chilies chipotle
100	g	Chilies mulato
4	tb	Lard
1/4	c	(1-1/2 oz/45g) raw sesame
		Seeds
4		Corn tortillas (6 in/15 cm
		In diam), cut into 1/2-in
		(12-mm) strips
1	c	(5 oz/155 g) finely chopped
		Onions
1	c	(6 oz/185 g) chopped seeded
		Tomatoes
1/2	c	(3/4 oz/20 g) chopped fresh
		Cilantro (coriander)
1		Bay leaf, crushed
1/2	ts	Ground cinnamon
1/2	ts	Freshly ground black pepper
1/2	ts	Salt
1/4	ts	Ground cloves
1/2	ts	Ground cumin
1/2	ts	Cayenne pepper
1/2	ts	Oregano
4	oz	(125 g) bittersweet
		Chocolate, chopped
3 1/2	c	(28 fl oz/875 ml) chicken
		Stock
1/2	c	(2-1/2 oz/75 g) cashews,
		Toasted and chopped

Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl oz/80 ml) of the soaking water. Stem and seed the chilies

In a medium skillet, heat 1 tblspn of the lard over medium heat. Fry the chilies for 30 seconds on each side. Remove the chilies from the skillet and add the sesame seeds; stir until toasted lightly, about 1 minute. Remove the sesame seeds from the skillet and set aside. Add 1 tblspn of lard to the skillet and, when hot, add the tortilla strips; fry until soft, about 2 minutes.

Place the chilies, sesame seeds, tortilla strips and reserved soaking water in a blender and puree to a paste; set aside.

In a large skillet, heat the remaining 2 tblspns lard over med-high heat; saute the onions until translucent, about 3 minutes. Add the tomatoes and cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper, salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or until well blended. Add the chopped chocolate and continue cooking and stirring until the chocolate is melted, about 2 minutes. Add the chicken stock and cashews and bring to a boil. Add the pureed chili mixture and stir well. Lower the heat and simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the mixture thickens and the flavors have blended. Serve with grilled pork tenderloin, duck breasts, chicken or turkey.

Makes about 3 cups (24 fl oz/750 ml)

Of course, it is beneficial if you are sipping a Texas Tornado while preparing above. (don't tell my wife I said that!)

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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