Recipe - Hispanic Chocolate Three-Chile Mole

3 One half ounce Chilies Ancho
3 One half ounce Chilies chipotle
3 One half ounce Chilies Mulatto
4 tablespoon Lard
One fourth cup Raw sesame seeds
4 Corn tortillas (6" dia),
cut into 1/2" 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

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 tablespoon 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 tablespoon 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 tablespoon 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

Original Source not noted on file

Posted to MMRecipes Digest by muddy@ibm.net on Sep 8, 1998