Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              whole  dried pasilla chiles
  10             whole  dried ancho chiles
  8              whole  dried mulatto chiles
  2             quarts  water
  4                     tomatillos -- (yellow ground
                        -- cherries in lantern
                        -- husks)
  5                     Roma tomatoes
     1/2           cup  raisins
     1/3           cup  sesame seeds
  2                     corn tortillas dried in oven and chopped
                        -- up
  6             cloves  garlic -- roasted and peeled
  2               cups  duck -- chicken or turkey
                        -- stock
  2          teaspoons  cinnamon
     1/8      teaspoon  cloves -- (ground)
     1/2      teaspoon  ground black pepper
     1/2      teaspoon  ground allspice
  1           teaspoon  salt
  5             ounces  unsweetened baker's chocolate
  3        tablespoons  chicken fat or peanut cooking oil

Preparation:

1. Start raisins soaking in warm water (20 minutes). Prepare the chiles: remove stems and seeds. On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute, shake a couple times, don't blacken them. Add water to a covered pan and simmer the roasted chiles very low for 30 minutes. Strain, cool. 2. Husk tomatillos, wash tomatoes. Blacken in dry skillet or under broiler (or in gas flame on a fork) about 5 minutes. Dry-roast sesame in frypan 5 minutes until they finish popping, don't burn them. Saute almonds in the oil over medium heat until browned. Drain almonds, reserve oil. 3. Puree the prepared tomatoes, tomatillos, sesame seeds, crumbled tortillas, and almonds in a blender to a fine paste. Add chiles, soaked raisins, roast garlic (peeled), stock, spices, puree all together fine. Melt chocolate in a little hot water, add to blender paste. Check the volume. Add enough water to bring it all to 5 cups during the blending process. 4. Put all the oil in a high-sided pan and heat almost smoking hot. Refry the sauce over medium heat for 15 minutes, stirring constantly. Don't let it get too thick, add more water or stock if necessary. Strain sauce through a sieve. Serve warm, not hot, over chicken or (especially) turkey. Makes

Nutritional Information:

2086 Calories (kcal); 162g Total Fat; (67% calories from fat); 58g Protein; 116g Carbohydrate; 259mg Cholesterol; 2480mg Sodium