INGREDIENTS

INSTRUCTIONS

the oregano, cloves and allspice and blend until smooth, adding a
little more of the water in which the chiles were soaking if
necessary. Add more lard to the pan and heat; add the onion and
garlic and fry until translucent. Add the cinnamon pieces and fry
until the onions and garlic are lightly browned. Transfer with a
slotted spoon to the blender jar. Add the plantain and bread to the
pan and fry over low heat until a deep golden color; transfer to the
blender jar. Adding more chile water if necessary, blend until you
have a smooth puree. Gradually add the soaked chiles with more water
as necessary and blend until smooth.
When all the chiles have been blended, dip a spoon into the bottom of
the blender jar and take out a sample of the sauce to see if the
rather tough chile skins have been blended sufficiently. If not, add
a little more water, stir well, and then blend for a few seconds more.
Heat the remaining lard in a heavy pan or saute pan, add the blended
sauce and chocolate, and cook over medium heat, stirring and scraping
the bottom of the pan to prevent sticking, for about 15 minutes. The
sauce should be fairly thick and lightly cover the back of a wooden
spoon.
Recipes courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC01
Converted by MM_Buster v2.0l.

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