->Mole 22 <-

Makes 4 cups

7 dried ancho chiles, (about 1/4 pound)

4 cups boiling water

1 cup chopped peeled tomato

1/4 cup sesame seeds

1/4 cup cashews, chopped

1 corn tortilla, (6-inch)

1 pumpernickel bread slice, (1-ounce) toasted

1 tablespoon vegetable oil

1/2 cup sliced onion, separated into rings

1 clove garlic, minced

1/4 cup raisins

1 tablespoon chopped pitted prunes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon aniseeds, crushed

1/8 teaspoon ground cloves

4 cups low-salt chicken broth, divided

1 teaspoon sugar

1/4 teaspoon salt

Remove stems and seeds from chiles, reserving 2 tablespoons seeds;

discard stems. Tear chiles into large pieces, and place in a large

skillet over medium heat. Cook for 5 minutes or until thoroughly

heated, turning pieces occasionally (be careful not to burn the

chiles). Combine chiles and boiling water in a large bowl; cover

and let stand 1 hour. Drain. Combine chiles and tomato in a large

bowl; set aside.

Combine sesame seeds and cashews in skillet over medium heat. Cook

for 3 minutes or until the sesame seeds are lightly browned, shaking

the skillet frequently. Add reserved chile seeds; cook an additional

2 minutes or until lightly browned. Add sesame seed mixture to

tomato mixture in bowl; set aside. Place tortilla in skillet over

medium heat. Cook 3 minutes or until thoroughly heated. Tear

tortilla and toasted pumpernickel bread into large pieces; add to

tomato mixture. Wipe skillet clean with a paper towel. Heat oil

in skillet over medium heat. Add onion and garlic; saute 4 minutes

5 ingredients

2 minutes or until raisins plump, stirring constantly.

Combine raisin mixture, tomato mixture, and 1 cup broth in a food

processor; process until smooth. Press mixture through a fine sieve

into a bowl; discard solids. Combine mixture and remaining broth

in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45

minutes or until thickened, stirring occasionally. Remove from the

heat; stir in sugar and salt.