Free Recipe Chocolate Mole
Recipe Type: Free Sauce Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Chocolate Mole Recipe
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
Chocolate Mole Preparation
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 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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