Mexican mole sauce

16 mulato chiles

5 ancho chiles

6 pasilla chiles (all the chiles should be dried, of course)

one white onion, chopped

two cloves garlic, chopped

one cinnamon stick

one teaspoon coriander seeds

one third cup raisins

one stale tortilla, and perhaps some crumbs of stale white bread

one tomato, chopped

one teaspoon anise seed

four cloves

two ounces unsweetened chocolate

Now toast the chiles over medium heat for a few minutes, and soak them in water for an hour.  Pull off the stems and deseed them.  Puree them in a blender.  Toast the rest of the stuff, except the chocolate, over medium heat for a few minutes, puree as well.  You can do all the pureeing together, if your blender is big and strong enough.  Mix the whole thing together, and let it simmer over low heat for fifteen minutes.  Add water (or very mild stock) to thin as needed.  During the simmering, stir in the chocolate so it melts evenly. 

Set it aside, preferably for a day, but even an hour will do.  The flavor will change as the spices blend and settle.  Reheat as needed.  This is best with turkey (today!) or chicken on the bone.