| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Mexican | Sauces, Mexican, Spices | 6 | Servings |
INGREDIENTS
| 2 | c | Cups |
| 4 | Dried Pasilla chiles, stems and seeds removed | |
| 4 | Dried red New Mexican chiles, stems and seeds removed | |
| 1 | md | Onion, chopped |
| 2 | Cloves garlic, chopped | |
| 2 | md | Tomatoes, peeled and seeds removed, chopped |
| 2 | tb | Sesame seeds |
| 1/2 | c | Almonds |
| 1/2 | Corn tortilla, torn into pieces | |
| 1/4 | c | Raisins |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground coriander |
| 3 | tb | Shortening or vegetable oil |
| 1 | c | Chicken broth |
| 1 | oz | Bitter chocolate (or more to taste) |
INSTRUCTIONS
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. Sauce is excellent with poultry. The Whole Chili Pepper From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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