INGREDIENTS

INSTRUCTIONS

Toast the sesame seeds and almonds until brown in a skillet. Transfer
to blender; add the onion, garlic, peanut butter, toast and 2 cups
water. Blend until smooth. Heat the oil in a large saucepan. Add the
contents of the blender and simmer for 10-12 minutes until thick,
stirring occasionally.  Slice the chiles anchos down one side; remove
seeds and veins; and  spread flat. Toast in a heated saucepan, about 5
minutes per side.  Heat the intact pasillas and guajillos in a
cast-iron skillet over  medium heat for 4-6 minutes. Turn frequently.
Do not blister the  skins, or they will taste bitter. When dark and
aromatic, remove from  pan and allow to cool. Remove stems.  Tear half
of the chiles into strips and place in blender with the  bouillon cube
and 1 cup water; puree. Add the puree to the saucepan  with the peanut
mixture and stir well. Tear the remaining chiles and  add to blender
with 1 more cup water. Puree, and add to saucepan.  Bring the sauce to
a boil, stirring continuously. Add 1 cup water and  2 - 4 ozs of the
chocolate. Bring to boil; then simmer for 20 - 30  minutes over low
heat, stirring occasionally, until fairly thick.  Per serving: 330
Calories; 11g Fat (27% calories from fat); 13g  Protein; 55g
Carbohydrate; 0mg Cholesterol; 225mg Sodium Food  Exchanges: 1/2
Starch/Bread; 1/2 Lean Meat; 8 1/2 Vegetable; 2 Fat;  1/2 Other
Carbohydrates  Recipe by: Lowfat Mexican Cooking, Patrick Earvolino
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on  Jan
11, 1999, converted by MM_Buster v2.0l.

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