Mole Poblano Sauce - cooking recipe

Ingredients

4 dried poblano chiles, with seeds and stems removed
4 dried guajillo chilies, with seeds and stems removed
1/2 cup almonds
1/4 cup raisins
1 chopped onion
1/4 teaspoon ground cloves
1/2 corn tortilla
1/4 teaspoon ground coriander
1 cup chicken broth
2 peeled chopped tomatoes, with seeds removed
1/4 teaspoon ground cinnamon
1 ounce bitter chocolate
2 chopped garlic cloves
2 tablespoons sesame seeds (reserve 1 tablespoon as garnish)
3 tablespoons olive oil

Preparation

Mix the chilies, onion, tomatoes, raisins, almonds, garlic, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in a blender or food processor.
Heat the oil in a frying pan and saute the puree for ten minutes.
Add in the the chocolate and the chicken broth, and then cook the mixture for forty five minutes over low heat. Serve the mole over enchiladas, or your favorite meat.
Use the reserved sesame seeds as a garnish.