Side Pannel
Chocolate Mole
Ingredients List
- 100 g Chilies Anchoes
- 100 g Chilies Chipotle
- 100 g Chilies Mulato
- 4 tb Lard
- 1/4 c Raw sesame seeds
- 4 Corn tortillas (6-inch
- -diam); cut into 1/2-inch
- -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
Directions
Chocolate Mole, Courtesy of my wife, Sara.
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!)
CHILE-HEADS ARCHIVES
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!)
CHILE-HEADS ARCHIVES
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