Ingredients
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   - 1 ancho chili, dried
   - 6 Tbsp olive oil
   - 16 chicken thighs
   - 1/4 C pumpkin seeds (pepitos)
   - 1/4 C sliced blanched almonds
   - 1/4 C sesame seeds
   - 2" stick Mexican cinnamon
   - 1/4 tsp anise seed
   - 4 cloves
   - 1/2 tsp coriander seed
   - 1 tsp cumin
   - 1/2 tsp black peppercorns
   - 1 onion
   - 4 cloves garlic
   - 1 Tbsp chili powder
   - 1 Tbsp smoked paprika
   - 14 oz can fire roasted tomatoes
   - 1/4 C raisins
   - 2 chipotle chilis in adobo sauce
   - 1 C chicken broth
   - 1 C dark beer
   - 2 Tbsp peanut butter
   - 2 Tbsp sugar
   - 2 corn tortillas
   - 2 oz Mexican chocolate

   - Sour cream and cilantro for garnish
   - Rice and flour tortillas for accompaniment

Procedure
=========

 1. Cover ancho chili with warm water. Let stand until softened, about 1 hour. Drain and chop

 2. Heat 4 Tbsp oil in a large skillet over medium heat. Add chicken and brown on all sides, set aside.

 3. Add the pepitos to the skillet, toast, then set aside. Repeat with the almonds and sesame seeds.

 4. By hand, break up the cinnamon into small pieces. Put in a spice grinder, and add anise seed, cloves, coriander, cumin and peppercorns. Grind into a powder.

 5. Add the remaining 2 Tsbp oil to the skillet; sautee onion, ancho chili and garlic. Cook and stir until veggies are soft and slightly caramelized. Stir in the spice mix, chili powder and paprika and cook 3 minutes longer.

 6. Add tomatoes, raisins, chipotle peppers, chicken broth, beer, peanut butter and sugar. Bring to a simmer and cook 20 minutes, stirring often.

 7. By hand, shred the tortillas. Pour the sauce into a blender or food processor, add toasted almonds & seeds, cover and blend. Slowly add chocolate and tortillas, continuing to blend until smooth.

 8. Transfer the chicken into a dutch oven, or a deep casserole dish. Pour sauce over chicken. Cover and simmer for about 45 minutes, or until chicken is cooked through.

 9. Serve warm over cooked white rice with warm tortillas. Garnish with a dollop of sour cream and sprinkle with fresh chopped cilantro.

10. There will be lots of sauce left-over. The sauce can be frozen and served later.