Instructions: Toast the sesame seeds and almonds until brown in a skillet. Transfer to blender; add the onion, garlic, peanut butter, toast and 2 cups water.

Blend until smooth. Heat the oil in a large saucepan. Add the contents of the blender and simmer for 10-12 minutes until thick, stirring occasionally.

Slice the chiles anchos down one side; remove seeds and veins; and spread flat. Toast in a heated saucepan, about 5 minutes per side. Heat the intact pasillas and guajillos in a cast-iron skillet over medium heat for 4-6 minutes. Turn frequently. Do not blister the skins, or they will taste bitter. When dark and aromatic, remove from pan and allow to cool. Remove stems.

Tear half of the chiles into strips and place in blender with the bouillon cube and 1 cup water; puree. Add the puree to the saucepan with the peanut mixture and stir well. Tear the remaining chiles and add to blender with 1 more cup water. Puree, and add to saucepan. Bring the sauce to a boil, stirring continuously. Add 1 cup water and 2 - 4 ozs of the chocolate.

Bring to boil; then simmer for 20 - 30 minutes over low heat, stirring occasionally, until fairly thick.

NOTES : The author recommends serving this over chicken, enchiladas, eggs, and especially rice.

He also says, "Mexican chocolate is essential for this recipe. I found it impossible to create an authentic-tasting dish using any other kinds of chocolate, including cocoa powder and semi-sweet chocolate".

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