Ancho-Cashew Mole Sauce

• 7 dried ancho chiles (about 1/4 pound)
• 4 cups boiling water
• 1 cup chopped peeled tomato
• 1/4 cup sesame seeds
• 1/4 cup cashews, chopped
• 1 (6-inch) corn tortilla
• 1 (1-ounce) pumpernickel bread slice, toasted
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion, separated into rings
• 1 garlic clove, minced
• 1/4 cup raisins
• 1 tablespoon chopped pitted prunes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon aniseeds, crushed
• 1/8 teaspoon ground cloves
• 4 cups low-salt chicken broth, divided
• 1 teaspoon sugar
• 1/4 teaspoon salt

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). Combine chiles and boiling water in a large bowl; cover and let stand 1 hour. Drain. Combine chiles and tomato in a large bowl; set aside.
2. 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. Add reserved chile seeds; cook an additional 2 minutes or until lightly browned. Add sesame seed mixture to tomato mixture in bowl; set aside.
3. 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.
4. Heat oil in skillet over medium heat. Add onion and garlic; saute 4 minutes or until tender. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.
5. 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. Combine mixture and remaining broth in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or until thickened, stirring occasionally. Remove from the heat; stir in sugar and salt. Serve warm.
6. 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.

ancho chiles, boiling water, tomato, sesame seeds, cashews, corn tortilla, bread slice, vegetable oil, onion, garlic, raisins, prunes, ground cinnamon, ground coriander, aniseeds, ground cloves, lowsalt, sugar, salt

Taken from www.myrecipes.com/recipe/ancho-cashew-mole-sauce (may not work)