Red mole with unsweetened chocolate

2 servings

Ingredients

Quantity Ingredient
8.00 ancho chiles
1.00 large tomato; cut 8 wedges
1.00 medium onion; cut 8 wedges
3.00 garlic cloves
1 olive oil
1 bayou blast; see * note
2.00 slice french bread; toasted
2.00 tablespoon sesame seeds; toasted
1.00 teaspoon cumin seeds; toasted
2.00 cup chicken stock
1.00 tablespoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 salt; to taste
1 freshly-ground black pepper; to taste
½ ounce unsweetened chocolate; chopped
2.00 turkey cutlets - (6 oz ea); grilled on
1 low part of the grill
2.00 corn tortillas
½ cup tomato salsa

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Roast the chiles over an open flame for 30 seconds, then soak in hot water for 1 hour. Preheat oven to 400 degrees. Toss the tomatoes, onions, and garlic with a small amount of oil and season with Bayou Blast. Roast for 20 minutes, or until a rich brown color occurs.

Place in a large bowl along with the French bread, sesame seeds, and cumin. In the work bowl of a food processor combine the chiles with 1 cup of stock, and ¼ cup of the soaking liquid. Process until a thick puree has developed. Add the tomato-onion mixture, as well as the oregano, cinnamon, allspice, remaining stock and salt and pepper.

Puree as smooth as possible. Place in a saucepan, bring up to a simmer, and add the chocolate, stirring to incorporate. Serve with the grilled turkey cutlet, corn tortillas, and salsa. This recipe yields 2 servings with about 3 cups of mole.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-03-1998

Recipe by: Emeril Lagasse

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