Side Pannel
Hispanic Chocolate Three-Chile Mole
Hispanic Chocolate Three-Chile Mole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 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
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
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
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