1) In a bowl, mix the ancho and pasilla chillies and the hot coffee. Cover and let stand at room temperature for 15 minutes. Add the chillies, some of the soaking liquid, the tomato puree and the stock to a blender and process until smooth.
2) Heat a saucepan over medium-high heat. Add 1 tablespoon of olive oil and the chopped onion. Saute for 3 minutes, then add the garlic and saute for 1 minute. Stir in the sultanas, cumin, cinnamon and cloves; saute 1 minute more.
3) Add the onion mixture, peanut butter, hot sauce and 60 ml water to the blender with the chilli mixture and process until smooth. Strain.
4) Put the chilli mixture, remaining 240 ml of water and the chocolate into a saucepan. Cook over medium heat, partially covered, stirring occasionally, for 18 minutes. Remove the pan from the heat and stir in the lime juice.
5) For the guacamole, add the avocado flesh to a medium bowl with the onion, jalapeno chilli, lime zest, lime juice and coriander. Stir and mash to desired consistency. Cover and refrigerate until ready to use.
6) Heat a griddle pan or griddle to medium heat. Season both sides of the steak with chipotle powder and salt and pepper. Cook 4 to 5 minutes per side for medium-rare.
7) Meanwhile, warm the tortillas in the microwave. Wrap them in paper towel and warm them for 1 minute. Remove them from microwave and set aside. Slice the steak into small strips and add to a saucepan, over low heat. Stir in the mole sauce and heat until the meat and sauce are warmed through.
Arrange a generous portion of the steak mixture in the middle of each warmed tortilla. Top with the guacamole, chipotle creme and cojita cheese
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