Superauthentic mexican mole sauce

1 Servings

Ingredients

Quantity Ingredient
Combine:
2 Onions, chapped
4 Cloves garlic, chopped
1 cup Blanched almonds
½ cup Raisins
½ teaspoon Ground cloves
½ teaspoon Cinnamon
½ teaspoon Coriander seeds, ground
½ teaspoon Anise
2 tablespoons Sesame seeds
3 Sprigs of fresh coriander
1 Tortilla or piece of toast, cut up
1 pounds (about 3 medium) tomatoes [peeled, seeded, chopped] 6 ancho
Chiles
4 Pasilla chiles
4 Mulato chiles

Directions

[NOTE: chiles should be prepared by removing the stem, seeds and veins,and then soaked for at least one hour in 2 cups of cold salted water w/one tablespoon vinegar -- soak longer if the pepper is particularly hot.] Blend small amounts of the above in an electric blender to make a coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree in the hot lard, stirring constantly.

Add: 2 cups broth (turkey or pork -- whatever meat is to be served with the sauce) 1& ½ ounces of unsweetened chocolate squares salt and pepper to taste

Stir over low heat until the chocolate squares have melted. Sauce should be quite thick. Pour sauce over meat in a casserole dish, and cook covered over the lowest possible heat for thirty minutes. Just before serving, sprinkle with 2 more tablespoons of sesame seeds.

Serves 8-10 (with about 8 lbs of meat).

FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz. pgs 142-3. NY: M. Evans/Lippincott, c1967.

Posted to MM-Recipes Digest by muddy@... on Sep 8, 1998

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