Title: Chocolate Mole
Categories: Mexican
Yield: 3 Cups

3 1/2	oz	Chilies ancho
3 1/2	oz	Chilies chipotle
3 1/2	oz	Chilies mulato
4	tb	Lard
1/4	c	Raw sesame seeds
4		Corn tortillas (6" dia), cut into 1/2" strips
1	c	Finely chopped onions
1	c	Chopped seeded tomatoes
1/2	c	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	Bittersweet chocolate, chopped
3 1/2	c	Chicken stock
1/2	c	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 tb 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 tb 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 tb 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

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