Instructions: Roast the chiles over an open flame for 30 seconds, then soak in hot water for 1 hour.

Preheat oven to 400 degrees.

Toss the tomatoes, onions, and garlic with a small amount of oil and season with Bayou Blast. Roast for 20 minutes, or until a rich brown color occurs. Place in a large bowl along with the French bread, sesame seeds, and cumin.

In the work bowl of a food processor combine the chiles with 1 cup of stock, and 1/4 cup of the soaking liquid. Process until a thick puree has developed. Add the tomato-onion mixture, as well as the oregano, cinnamon, allspice, remaining stock and salt and pepper. Puree as smooth as possible. Place in a saucepan, bring up to a simmer, and add the chocolate, stirring to incorporate.

Serve with the grilled turkey cutlet, corn tortillas, and salsa.

This recipe yields 2 servings with about 3 cups of mole.

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