Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl oz/80 ml) of the soaking water. Stem and seed the chilies In a medium skillet, heat 1 tb of the lard over medium heat. Fry the chilies for 30 seconds on each side. Remove the chilies from the skillet and add the sesame seeds; stir until toasted lightly, about 1 minute. Remove the sesame seeds from the skillet and set aside. Add 1 tb of lard to the skillet and, when hot, add the tortilla strips; fry until soft, about 2 minutes. Place the chilies, sesame seeds, tortilla strips and reserved soaking water in a blender and puree to a paste; set aside. In a large skillet, heat the remaining 2 tb lard over med-high heat; saute the onions until translucent, about 3 minutes. Add the tomatoes and cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper, salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or until well blended. Add the chopped chocolate and continue cooking and stirring until the chocolate is melted, about 2 minutes. Add the chicken stock and cashews and bring to a boil. Add the pureed chili mixture and stir well. Lower the heat and simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the mixture thickens and the flavors have blended. Serve with grilled pork tenderloin, duck breasts, chicken or turkey. Makes about 3 cups Original Source not noted on file Posted to MM-Recipes Digest by email@example.com on Sep 8, 1998
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|Serving Size: 1 Serving (966g)|
|Recipe Makes: 3|
|Calories from Fat: 538 (55%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 33mg||10 %|
|Sodium 873.9mg||30 %|
|Potassium 1968.4mg||52 %|
|Total Carbohydrate 91.4g||27 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 78.1g|
|Protein 29.7g||42 %|
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Calories per serving: 971
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