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1
In a bowl, mix the ancho and pasilla chiles and the hot coffee.
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2
Cover and let stand at room temperature for 15 minutes.
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3
Add the chiles, some of the soaking liquid, the tomato paste, and the broth to a blender and process until smooth.
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4
Heat a saucepan over medium-high heat.
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5
Add 1 tablespoon of olive oil and the chopped onion.
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6
Saute for 3 minutes, then add the garlic and saute for 1 minute.
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7
Stir in the raisins, cumin, cinnamon, and cloves; saute 1 minute more.
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8
Add the onion mixture, peanut butter, hot sauce and 1/4 cup water to the blender with the chile mixture and process until smooth.
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9
Strain.
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10
Put the chile mixture, remaining 1 cup of water, and the chocolate into a saucepan.
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11
Cook over medium heat, partially covered, stirring occasionally, for 18 minutes, Remove the pan from the heat and stir in the lime juice.
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12
For the guacamole: Add the avocado flesh to a medium bowl and the onion, jalapeno, lime zest, lime juice and cilantro.
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13
Stir and mash to desired consistency.
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14
Cover and refrigerate until ready to use.
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15
Heat a grill pan or grill to medium heat.
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16
Season both sides of the steak with chipotle powder and salt and pepper.
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17
Cook 4 to 5 minutes per side for medium-rare.
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18
Meanwhile, warm the tortillas in the microwave.
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19
Wrap them in paper towel and warm them for 1 minute.
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20
Remove them from microwave and set aside.
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21
Slice the steak into small strips and add to a saucepan, over low heat.
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22
Stir in the mole sauce and heat until the meat and sauce are warmed through.
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23
Arrange a generous portion of the steak mixture in the middle of each warmed tortilla.
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24
Top with the guacamole, chipotle creme and cojita cheese.
