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Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.Add the chocolate and cook, stirring constantly, until it is well dissolved.

Add the salt and the shredded meat.Cover partially and cook, stirring occasionally, just until heated through, 7 to 10 minutes.Taste for seasoning and add another pinch or two of salt if desired..

Put half of the mixture in a blender with 1 cup of the chicken stock and half the drained chiles.Blend until smooth, about 3 minutes on high.

Repeat with the remaining sauce mixture, another 1 cup of chicken stock, and the remaining chiles.. Notes.

From The Food & Life of Oaxaca.watercress, coarsely chopped.

European cucumber.Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.

Add the broth and water and bring to a boil.Add the potato, cover and simmer over low heat until tender, about 15 minutes.