Mole Sauce 4 Dried Pasilla chiles, stems and seeds removed
4 Dried red New Mexican chiles, stems and seeds removed
1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and seeds removed, chopped
2 tb Sesame seeds
1/2 c Almonds
1/2 Corn tortilla, torn into pieces
1/4 c Raisins
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander
3 tb oil; canola or olive are nice
1 c Chicken broth
1 oz Bitter chocolate (or more to -taste) or 2 tablespoons baking cocoa

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. When it's cool, store it in an air-tight container in the refrigerator. This makes enough mole for several meals. I place 1/2 to 1 cup on two cut up chicken breasts and bake for 45 minutes or so for a two-person meal. This sauce packs a real wollop though, so definitely check it for heat before liberal use.