Pasilla Mole Yield: 4-5 servings. Ingredients 4 to 6 dried pasilla chilies (or other types of black, dried chilies) 1 can chopped tomatoes ¾ cup (2 dl) chopped onion 3 cloves garlic, chopped 1 cup (2.4 dl) chicken broth ¼ cup toasted sesame seeds 3 tablespoons raisins ½ teaspoon ground cloves ½ teaspoon ground pepper ½ teaspoons ground cinnamon ½ teaspoons ground coriander 2 oz (60 g) bittersweet chocolate (70-85%) salt to taste

Method

1. Soak the dried chilies in hot water until soft. Remove stem, remove seeds if you wish a mild flavor. Chop the chilies.
2. In a blender mix tomatoes, onion, garlic, chopped chilies, most of the sesame seeds, chicken broth, raisins and spices, and puree on high speed.
3. Heat the sauce, cook for 10-20 minutes while stirring frequently. Add chocolate. Add salt to taste, and more spices if needed.
4. Serve with chicken, sprinkle toasted sesame seeds on top; serve rice and salad with sweet peppers as side dishes.