Chocolate mole
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Chocolate mole
  Sauces    Chocolate  
Last updated 6/12/2012 1:15:42 AM. Recipe ID 45207. Report a problem with this recipe.
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      Title: Chocolate mole
 Categories: Sauce
      Yield: 12 Servings
 
    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, 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




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Recipe ID 45207 (Apr 03, 2005)

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