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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