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Title: Hispanic Chocolate Three-Chile Mole
Categories: Sauce
Yield: 3 Servings
| 3 1/2 | oz | Chilies Ancho |
| 3 1/2 | oz | Chilies chipotle |
| 3 1/2 | oz | Chilies Mulatto |
| 4 | tb | Lard |
| 1/4 | c | Raw sesame seeds |
| 4 | Corn tortillas (6" dia), cut into 1/2" strips | |
| 1 | c | Finely chopped onions |
| 1 | c | Chopped seeded tomatoes |
| 1/2 | c | Chopped fresh cilantro (coriander) |
| 1 | Bay leaf, crushed | |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cloves |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Oregano |
| 4 | oz | Bittersweet chocolate, chopped |
| 3 1/2 | c | Chicken stock |
| 1/2 | c | Cashews, 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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