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Recipe: Hispanic Chocolate Three-Chile Mole
Categories: Sauces
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
Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998
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