Chicken Mole In Tortillas - cooking recipe

Ingredients

2 medium onions, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 large tomatoes, chopped
1 cup chicken broth
1/4 cup of canned green chili, chopped
2 tablespoons sesame seeds
2 tablespoons unsalted dry roasted peanuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground oregano
2 teaspoons of ground chili powder (I use a little less than 2 tsp.)
1/4 cup golden raisin
1/2 lb boneless skinless chicken breast half, cut into 2 inch long by 1/3 inch strips
1/2 lb smoked skinless chicken breast, cut into 2 inch long by 1/3 inch strips
1/2 ounce unsweetened chocolate, grated or cut into fine pieces
8 large flour tortillas
sour cream, to taste
chopped cilantro, for garnish (optional)

Preparation

Saute the onions and garlic in the oil for about 10 minutes until tender.
Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
Add the\"plain\" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
Add the chocolate and simmer a minute until melted.
Stir in the paste and simmer until thickened.
Meanwhile, warm the tortillas in the oven.
To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
Top with sour cream (and cilantro, if desired).
Enjoy!