Ancho-Cashew Mole Sauce

Ingredients

• 0.3 pound ancho chili pepper dried
• 0.3 cup cashew pieces chopped
• 1 6-inch corn tortillas ()
• 1  garlic clove minced
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground coriander 
• 4 cups chicken broth divided
• 0.5 cup onion separated sliced
• 1 tablespoon prune- cut to pieces pitted chopped
• 1 ounce pumpernickel bread toasted
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 0.3 cup sesame seed 
• 1 teaspoon sugar 
• 1 cup canned tomatoes peeled chopped
• 1 tablespoon vegetable oil 
• 4 cups water boiling
• 0.3 teaspoon frangelico crushed
• 0.3 teaspoon frangelico crushed

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sieve

Directions

1. Remove stems and seeds from chiles, reserving 2 tablespoons seeds; discard stems. Tear chiles into large pieces, and place in a large skillet over medium heat. Cook for 5 minutes or until thoroughly heated, turning pieces occasionally (be careful not to burn the chiles).
2. Combine chiles and boiling water in a large bowl; cover and let stand 1 hour.
3. Drain.
4. Combine chiles and tomato in a large bowl; set aside.
5. Combine sesame seeds and cashews in skillet over medium heat. Cook for 3 minutes or until the sesame seeds are lightly browned, shaking the skillet frequently.
6. Add reserved chile seeds; cook an additional 2 minutes or until lightly browned.
7. Add sesame seed mixture to tomato mixture in bowl; set aside.
8. Place tortilla in skillet over medium heat. Cook 3 minutes or until thoroughly heated. Tear tortilla and toasted pumpernickel bread into large pieces; add to tomato mixture. Wipe skillet clean with a paper towel.
9. Heat oil in skillet over medium heat.
10. Add onion and garlic; saut 4 minutes or until tender.
11. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.
12. Combine raisin mixture, tomato mixture, and 1 cup broth in a food processor; process until smooth. Press mixture through a fine sieve into a bowl; discard solids.
13. Combine mixture and remaining broth in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or until thickened, stirring occasionally.
14. Remove from the heat; stir in sugar and salt.
15. Serve warm.
16. Note: Store the remaining Ancho-Cashew Mole Sauce in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.