INGREDIENTS

INSTRUCTIONS

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  Posted to MM-Recipes Digest  by
muddy@ibm.net on Sep 8, 1998

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