Chocolate mole

3 cups

Ingredients

Quantity Ingredient
3½ ounce Chilies ancho
3½ ounce Chilies chipotle
3½ ounce Chilies mulato
4 tablespoons Lard
¼ cup Raw sesame seeds
4 Corn tortillas (6\" dia), cut into 1/2\" strips
1 cup Finely chopped onions
1 cup Chopped seeded tomatoes
½ cup Chopped fresh cilantro (coriander)
1 Bay leaf, crushed
½ teaspoon Ground cinnamon
½ teaspoon Freshly ground black pepper
½ teaspoon Salt
¼ teaspoon Ground cloves
½ teaspoon Ground cumin
½ teaspoon Cayenne pepper
½ teaspoon Oregano
4 ounces Bittersweet chocolate, chopped
3½ cup Chicken stock
½ cup Cashews, toasted and chopped

Directions

Cover all the chilies and soak for 30 minutes. Reserve ⅓ cup (3 fl oz/80 ml) of the soaking water. Stem and seed the chilies In a medium skillet, heat 1 tb 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 tb 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 tb 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

Submitted By SYD BIGGER On 02-13-95

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