| 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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