---------- Recipe via Meal-Master (tm) v8.05
       Title: Hispanic Chocolate Three-Chile Mole
  Categories: Sauces
       Yield: 3 Servings
   3 1/2 oz Chilies Ancho
   3 1/2 oz Chilies chipotle
   3 1/2 oz Chilies Mulatto
       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
       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,
   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
   Original Source not noted on file