Hispanic Chocolate Three-chile Mole Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 ounce: Chilies Ancho,
3 1/2 ounce: Chilies chipotle,
3 1/2 ounce: Chilies Mulatto,
4 tbsp: Lard,
1/4 cup: Raw sesame seeds,
4: Corn tortillas, (6" dia), cut into 1/2" strips
1 cup: Finely chopped onions,
1 cup: Chopped seeded tomatoes,
1/2 cup: Chopped fresh cilantro, coriander
1: Bay leaf, crushed
1/2 tsp: Ground cinnamon,
1/2 tsp: Freshly ground black pepper,
1/2 tsp: Salt,
1/4 tsp: Ground cloves,
1/2 tsp: Ground cumin,
1/2 tsp: Cayenne pepper,
1/2 tsp: Oregano,
4 ounce: Bittersweet chocolate, chopped
3 1/2 cup: Chicken stock,
1/2 cup: Cashews, toasted and chopped
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
Original Source not noted on file
Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998
Source from luhu.jp
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
Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998
Source from luhu.jp
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