Recipe - Larry Hunters Mole Con Semilla

6 Chiles Ancho
3 Chiles Pasilla
1 Chiles Mulato
One fourth cup Sesame seeds
2 tablespoon Seeds from the above chiles
12 Almonds
4 Cloves
10 Black peppercorns
1 Stick (1inch) cannela
(cinamon)
One half teaspoon Mexican oregano
1 md Onion; roughly cut
4 Cloves garlic; crushed
3 Tomatoes; roasted, peeled
and seeded or
1 cn (small) whole tomatoes
1/8 Disk (1 wedge) Ibarra
Mexican chocolate

Date: Mon, 20 May 1996 12:05:35 0400 (EDT)

From: Larry Hunter hunter@intr.net
Toast and reconstitute chiles. Toast sesame seeds, chile seeds and almonds
until dark brown. Grind (or use equivalent preground) the cloves,
peppercorns, cinnamon and oregano. Fry onion and garlic in a bit of oil.
Combine all above ingredients in a blender or food processor with tomatoes
and Ibarra mexican chocolate and puree thoroughly. Then fry the mole until
the sauce changes color to a dark, brick red. The sauce will keep for a
month in the fridge, and indefinitely frozen.

This kind of mole would traditionally be used over meat or chicken,
garnished with a few extra toasted seeds, and eaten wrapped in tortillas
with a serrano/onion/cilantro salsa cruda. It was also delicious over
spinach and wild mushrooms, served similarly.

CHILEHEADS DIGEST V2 #324

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