Mole Sauce
  1. Heat the broth separately over medium high heat, to a high simmer or very low boil. Grind the almonds in a coffee grinder or food processor. Heat the peanut oil in a flat-bottomed skillet over medium high heat. Tear up the tortilla in smallish pieces and add to oil. Add ground almonds and sesame seeds and reduce heat to medium; stir until brown, approximately 4 minutes.
  2. Scrape almond mixture into a blender along with 1/4 cup of the hot broth. Process on low to medium speed; as motor runs, add chili powder, paprika and cayenne, then the raisins, chopped onions and garlic, and tomato puree. Slowly add remaining stock, then process on high. Pour back into pan on the stove and heat over low-medium heat. Add chocolate, extracts, and cinnamon and cloves. Stir to melt chocolate, and continue to cook over low-medium heat.
  3. Mole sauce can be stored for up to a week in the refrigerator. Great for using in bowls, wet burritos, and, if thinned with a little broth, as a super rich enchilada sauce.

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