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 small pieces. ** Chicken breast halves should be boneless and the total weight should be about 4 lbs. 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.