1 Chipotle Chile; Dried
1/4 c Shortening Or Lard
2 tb Red Chiles; Ground
2 c Chicken Broth
4 Flour Tortillas; *
1/4 c Tomato Sauce
1/4 c Onion; Chopped, 1 small
1 tb Raisins
1 tb Almonds Or Walnuts; Chopped
1 tb Sesame Seed
1 tb Pumpkin Seeds; Shelled
1 tb Peanut Butter
1 1/2 ts Sugar
1 1/2 ts Oregano; Ground
1 1/2 ts Cocoa
1/2 ts Anise Seed
1/4 ts Cinnamon; ground
1/4 ts Cloves; Ground
1/4 ts Nutmeg; Ground
1/4 ts Allspice; Ground
1/4 ts Ginger; Ground
1/4 ts Cumin; Ground, OR
1/2 ts Cumin Seed
1 c Chicken Broth
8 Chicken Breast Halves; **
* Flour tortillas should be 7 to 8-inches in diameter and be cut
into ** Chicken breast halves should be boneless and the total weight
should Cover chile with warm water. Let stand until softened, about
1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan
over medium heat until hot. Cook and stir ground red chiles in
shortening until brown (add about 1/4 t water to prevent scorching if
necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining
ingredients except the remaining 1 cup of broth and chicken. Heat to
boiling; reduce the heat and cover. Simmer 30 minutes, stirring
occasionally; cool. Place a small amount of the sauce into a blender
container. Cover and blend on high speed until smooth. Repeat with
the remaining sauce. Heat 1 cup of the sauce and the remaining
chicken broth in a 12-inch skillet; reduce the heat. Place the
chicken, skin sides up, in a single layer in the skillet. Cover and
simmer until done, about 1 hour. Remove chicken to serving dish and
keep warm. Measure the cooking liquid. In skillet combine 1 cup of
the cooking liquid with the remaining sauce and heat to boiling,
stirring constantly, and pour over the chicken.
