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Title: Hispanic Chocolate Three-Chile Mole
Categories: Sauce
Yield: 3 Servings

3 1/2ozChilies Ancho
3 1/2ozChilies chipotle
3 1/2ozChilies Mulatto
4tbLard
1/4cRaw sesame seeds
4 Corn tortillas (6" dia), cut into 1/2" strips
1cFinely chopped onions
1cChopped seeded tomatoes
1/2cChopped fresh cilantro (coriander)
1 Bay leaf, crushed
1/2tsGround cinnamon
1/2tsFreshly ground black pepper
1/2tsSalt
1/4tsGround cloves
1/2tsGround cumin
1/2tsCayenne pepper
1/2tsOregano
4ozBittersweet chocolate, chopped
3 1/2cChicken stock
1/2cCashews, toasted and chopped

Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl oz/80 ml) of the soaking water. Stem and seed the chilies In a medium skillet, heat 1 tb of the lard over medium heat. Fry the chilies for 30 seconds on each side. Remove the chilies from the skillet and add the sesame seeds; stir until toasted lightly, about 1 minute. Remove the sesame seeds from the skillet and set aside. Add 1 tb of lard to the skillet and, when hot, add the tortilla strips; fry until soft, about 2 minutes.

Place the chilies, sesame seeds, tortilla strips and reserved soaking water in a blender and puree to a paste; set aside. In a large skillet, heat the remaining 2 tb lard over med-high heat; saute the onions until translucent, about 3 minutes. Add the tomatoes and cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper, salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or until well blended. Add the chopped chocolate and continue cooking and stirring until the chocolate is melted, about 2 minutes. Add the chicken stock and cashews and bring to a boil. Add the pureed chili mixture and stir well. Lower the heat and simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the mixture thickens and the flavors have blended. Serve with grilled pork tenderloin, duck breasts, chicken or turkey.

Makes about 3 cups

Original Source not noted on file

From: Dorothy Flatman Date: 09-07-97 (13:44) The Pine Tree Bbs (222) Cooking(F)

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