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1
In a small skillet brown the sesame seeds (without oil)add spray,adding garlic and onions over medium high heat.
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2
Transfer the seeds to a blender or food processor Pour the oil into the pan and allow it to get hot.
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3
Transfer each Chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl.
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4
The seeds should be left in 5 chilies.
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5
Then transfer tomatoes to the blender.
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6
Add enough stock(1/2-1can) to the blender to enable blending of the chilies, tomatoes, and sesame seeds.
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7
Blend all together well, then press the blended product through a sieve.
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8
You'll probably have to do this in batches.
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9
Discard the seeds and skins that remain behind in the sieve.
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10
Transfer the smooth blended chilies to a sprayed medium soup pot.
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11
In the skillet,
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12
saute in succession the nuts,peppercorns, and seeds, onions, the garlic, the two plantains- not peeled [!
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13
]), the raisins, the tortilla, and the bread.
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14
The onions and garlic should be lightly browned, as should the nuts.
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15
The plantains should be allowed to get soft and translucent (sort-of).
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16
The raisins should be allowed to plump and brown slightly; it should take only about a minute.
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17
The tortilla and bread should be well browned.
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18
Transfer all these ingredients to the blender, along with the herbs and spices.
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19
[I think I'd toast and grind the cloves, cumin, and cinnamon separately.]
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20
Puree until smooth with some stock, then add to the pureed chiles.Add stock as desired(try 6cups water3tablespoons bullion paste);stir Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil- TASTE.
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21
Reduce the heat, add the chicken, and let the mixture boil first,then simmer for about 45 minutes., If bitter,or flat,a little sugar (be careful!)
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22
can balance the taste.
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23
A little vinegar, similarly, can be used to intensify the Flavor.
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24
Serve with rice.
