Recipe - Chocolate Mole

100 g Chilies Anchoes
100 g Chilies Chipotle
100 g Chilies Mulato
4 tablespoon Lard
One fourth cup Raw sesame seeds
4 Corn tortillas (6inch
diam); cut into 1/2inch
strips
1 cup Finely chopped onions
1 cup Chopped seeded tomatoes
One half cup Chopped fresh cilantro
(coriander)
1 Bay leaf; crushed
One half teaspoon Ground cinnamon
One half teaspoon Freshly ground black pepper
One half teaspoon Salt
One fourth teaspoon Ground cloves
One half teaspoon Ground cumin
One half teaspoon Cayenne pepper
One half teaspoon Oregano
4 ounce Bittersweet chocolate;
chopped
3 One half cup Chicken stock
One half cup 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 medhigh 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
1520 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!)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.