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Chocolate Mole Courtesy Of My Wife, Sara. mexican, spice, chicken 100 gm chilies anchoes 100 gm chilies chipotle 100 gm chilies mulato 4 tablespoon lard 1/4 cup (1-1/2 oz/45g) raw sesame 1 seeds 4 corn tortillas (6 in/15 cm 1 in diam), cut into 1/2-in 1 (12-mm) strips 1 cup (5 oz/155 g) finely chopped 1 onions 1 cup (6 oz/185 g) chopped seeded 1 tomatoes 1/2 cup (3/4 oz/20 g) chopped fresh 1 cilantro (coriander) 1 bay leaf, crushed 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon oregano 4 oz (125 g) bittersweet 1 chocolate, chopped 3 1/2 cup (28 fl oz/875 ml) chicken 1 stock 1/2 cup (2-1/2 oz/75 g) cashews, 1 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 tblspn 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 tblspn 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 tblspns 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 (24 fl oz/750 ml) Of course, it is beneficial if you are sipping a Texas Tornado while preparing above. (don't tell my wife I said that!) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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