Chocolate Mole Sauce

- 16 dried chile peppers (16)
- 1/4 cup canola oil, divided (60 mL)
- 1/4 cup raw sesame seed (60 mL)
- 4 corn tortillas, cut into 1/2 inch (1 cm) strips
- 1 cup finely chopped onions (250 mL)
- 1 cup chopped and seeded tomatoes (250 mL)
- 1/2 cup chopped fresh cilantro (125 mL)
- 1 bay leaf, crushed
- 1/2 tsp cinnamon (2 mL)
- 1/2 tsp ground black pepper (2 mL)
- 1/2 tsp salt (2 mL)
- 1/4 tsp cloves (1 mL)
- 1/2 tsp cumin (2 mL)
- 1/2 tsp cayenne peppers (2 mL)
- 1/2 tsp oregano (2 mL)
- 4 oz bittersweet chocolate, chopped (125 g)
- 3 1/2 cups sodium reduced chicken stock (875 mL)
- 1/2 cup chopped and toasted cashews (125 mL)
1. In a bowl, cover chilies with water and soak for 30 minutes. Reserve 1/3 cup (75 mL) of soaking water. Stem and seed chilies. Note: chilies may be very irritating to skin recommend use rubber gloves when handling and always keep hands away from eyes and face.
2. In a medium skillet, heat 1 Tbsp (15 mL) canola oil over medium heat. Fry chilies for 30 seconds on each side. Remove chilies from skillet and add sesame seeds; stir until toasted lightly, about 1 minute. Remove sesame seeds from skillet and set aside. Add 1 Tbsp (15 mL) more canola oil to skillet and, when hot, add tortilla strips; fry until soft, about 2 minutes. Place chilies, sesame seeds, tortilla strips and reserved soaking water in a blender and puree to a paste; set aside.
3. In a large skillet, heat remaining 2 Tbsp (30 mL) canola oil over medium-high heat; sauté onions until translucent, about 3 minutes. Add tomatoes and cilantro and cook for 2 minutes. Add bay leaf, cinnamon, pepper, salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or until well blended. Add chopped chocolate and continue cooking and stirring until chocolate is melted, about 2 minutes.
4. Add chicken stock and cashews and bring to a boil. Add pureed chili mixture and stir well. Lower heat and simmer, uncovered, stirring occasionally, for 15-20 minutes, or until mixture thickens and flavours have blended. Serve with grilled pork tenderloin, duck breasts, chicken or turkey.