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Molé Sauce

central american, fall, sauce, summer, guatemalan
grilled

1 medium pasilla chili
1 Guajillo chili
1 teaspoon salt
1/2 cup pumpkin seeds or squash seeds (2 ou
1/2 cup sesame seeds
1 cinnamon stick (3 inches long)
2 medium tomatoes
1 large onion
1 teaspoon dried red pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1 ounce unsweetened chocolate
1/4 cup dry bread crumbs
1 cup fresh turkey or chicken stock

Stem and seed the pasilla and guajillo chiles. Set the guajillo chile aside. Put the pasilla chile, 1 teaspoon salt, and 1/2 cup water into a small saucepan. Bring water to a boil and then simmer until the chile is soft, about 5 minutes. Set saucepan aside off heat. Put the pumpkin and sesame seeds, guajillo chile, and cinnamon stick into a skillet and stir over medium heat until lightly browned, about 10 minutes. Transfer seeds and spices to a food processor and process until finely ground. Coarsely chop the tomatoes and add to the processor. Adjust the oven rack to highest position and heat the broiler. Peel the garlic and onion and broil 3 inches from the element until charred, about 5 minutes. Transfer vegetables to the food processor along with the pasilla chile and its liquid and 1 cup of turkey stock. Purée. Transfer purée to a 6-quart stockpot with the remaining turkey stock, red pepper flakes, 1/4 teaspoon pepper, sugar, and chocolate. Bring liquid to a boil, and then simmer, stirring frequently, about 30 minutes. Serves: 8 to 10 NOTES : Dense tomato-and-chile sauce given extra bite with unsweetened chocolate. 26543 26543 0 1215 0 2705 0 0 4714 0 0 0 0 342

Contributor: Cook's Magazine September 1988

Yield: 10 servings

Preparation Time: 1:00

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