Broil Chiles, tomatoes, tomatillos, onion, garlic cloves, and 2 tortillas until charred and softened 10 min, removing the chiles after 2 min to prevent burning. Option 2: Dry roast them in a pan on medium high heat until blackened, 5-7 min per side. *May substitute other dried chiles you may have in ypur pantry if you don't have Pasilla or Chipotle. ie.arbol, more ancho, mulato etc.

Pour boiling water over charred dry chiles and raisins and soak, covered, for 20-30 min until soft. Remove from water.

Combine the charred veggies, tortilla, chiles, raisins, oregeno, cinnamon, ground clove, cumin and 1-2 cups of hot chicken stock in a blender or food processor and puree until smooth.

Pour and work the puree through a sieve into a saucepan on medium heat & add remaining chicken broth. Consistency should be smooth. Discard the remaining solids. Simmer puree on medium low for 30 min, stirring occasionally.

Add Kiva Dark Chocolate bar pieces, peanut butter and salt & sugar to taste. Stir well & simmer for 15 min longer.

Taquitos: Heat vegetable oil in a medium skillet.

Fry corn tortillas in oil for 15-20 sec per sides until they puff up but are still pliable. Drain on paper towels.

Add shredded chicken, salt & pepper to taste monterey jack cheese inside of lighty fried tortilla. Roll into the shape of a flute.

Add the taquitos to the oil fold side down, careful not to overcrowd the pan. Fry on each side for 1-2 minutes or until crisp and just barely browned.

Spoon mole sauce over taquitos and top with cilantro, red onion slices, and mexican crema or sour cream if you'd like. Enjoy!