Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         ancho chile
   1      whole         pasilla chile
   1      whole         New Mexico Chile -- (dried)
  20                    almonds -- blanched
     1/4  cup           green-tipped banana -- diced
   1      teaspoon      ground cinnamon
   1      clove         garlic
   2                    corn tortillas -- torn into pieces
   2      tablespoons   sesame seeds
   1      tablespoon    pine nuts
   4      cups          chicken broth
   6      tablespoons   butter
   1      ounce         semisweet chocolate
                        salt -- to taste

Preparation:

Arrange chilies on a large baking sheet and bake in a 350F oven until chilies smell toasted (about 10 minutes). Discard stems and seeds; grind chilies to a powder in a blender (or substitute 1/4 cup ground chile powder for roasted, ground chilies.) To blender, add almonds, banana, cinnamon, garlic, tortillas, sesame seeds, pine nuts and 1 cup of the chicken broth. Whirl until pureed. (Sauce will be grainy.) Pour into a pan; add butter or margarine, chocolate, and remaining chicken broth. Heat to a simmer, stirring. Season to taste with salt if necessary.