| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | Servings | |
INGREDIENTS
| Combine: | ||
| 2 | Onions, chapped | |
| 4 | Cloves garlic, chopped | |
| 1 | c | Blanched almonds |
| 1/2 | c | Raisins |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Coriander seeds, ground |
| 1/2 | ts | Anise |
| 2 | tb | Sesame seeds |
| 3 | Sprigs of fresh coriander | |
| 1 | Tortilla or piece of toast, cut up | |
| 1 | lb | (about 3 medium) tomatoes [peeled, seeded, chopped] 6 ancho |
| Chiles | ||
| 4 | Pasilla chiles | |
| 4 | Mulato chiles |
INSTRUCTIONS
[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 & 1/2 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@ibm.net on Sep 8, 1998
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