Chocolate Mole Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
3 1/2 ounce: Chilies ancho,
1/2 tsp: Ground cinnamon,
3 1/2 ounce: Chilies chipotle,
1/2 tsp: Freshly ground black pepper,
3 1/2 ounce: Chilies mulato,
1/2 tsp: Salt,
4 tbsp: Lard,
1/4 tsp: Ground cloves,
1/4 cup: Raw sesame seeds,
1/2 tsp: Ground cumin,
4: Corn tortillas, (6" dia),
1/2 tsp: Cayenne pepper,
-cut into 1/2" strips,
1/2 tsp: Oregano,
1 cup: Finely chopped onions,
4 ounce: Bittersweet chocolate,
1 cup: Chopped seeded tomatoes,
-chopped,
1/2 cup: Chopped fresh cilantro,
3 1/2 cup: Chicken stock,
-, coriander
1/2 cup: Cashews, toasted and chopped
1: Bay leaf, crushed
Directions:
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
Submitted By SYD BIGGER On 02-13-95
Source from luhu.jp
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
Submitted By SYD BIGGER On 02-13-95
Source from luhu.jp