| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauce |
1 |
Servings |
INGREDIENTS
| 6 |
|
Chiles Ancho |
| 3 |
|
Chiles Pasilla |
| 1 |
|
Chiles Mulato |
| 1/4 |
c |
Sesame seeds |
| 2 |
tb |
Seeds from the above chiles |
| 12 |
|
Almonds |
| 4 |
|
Cloves |
| 10 |
|
Black peppercorns |
| 1 |
|
Stick (1-inch) cannela (cinamon) |
| 1/2 |
ts |
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 |
INSTRUCTIONS
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 pre-ground) 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.
CHILE-HEADS DIGEST V2 #324
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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