Mole Sauce

PLACE chiles in medium bowl; cover with 2 cups hot water. Let stand for 30 minutes.

TOAST pepitas and sesame seeds in large saucepan; remove from pan.

HEAT 2 tablespoons oil in same saucepan over medium-high heat. Cook onion and garlic, stirring occasionally, until tender. Add oregano, anise seeds and ground cloves; cook, stirring occasionally, for 1 minute.

PLACE chiles and 1 cup soaking water, onion mixture, tomatoes and juice, tortillas, pepitas and sesame seeds, peanut butter, raisins and bouillon in blender; cover. Blend until smooth.

HEAT remaining 1 tablespoon oil in same saucepan over medium heat. Add pureed mixture and Abuelita; cook, stirring constantly, for 8 minutes or until puree is thickened. Strain through a medium sieve for a smoother consistency. Serve over chicken, shrimp, enchiladas or tacos. Mole sauce may be refrigerated or frozen for later use.

REHEATING DIRECTIONS:
HEAT mole sauce in large saucepan over medium heat, adding enough stock (about 1 to 2 cups) to dilute sauce to desired consistency. Season to taste.