INGREDIENTS

INSTRUCTIONS

From ancho seasoning to mole: In a medium-size (4-quart) pot
(preferably a Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons
of the oil or lard  over medium. Add the almonds and cook, stirring
regularly, until  lightly toasted, about 3 minutes. Using a slotted
spoon, remove the  almonds to a blender or food processor. Add half of
the onion to the  pan and cook, stirring frequently, until richly
browned, about 10  minutes. Use the slotted spoon to scoop the onions
in with the  almonds, leavi  ng behind as much oil as possible. (If
needed, add a little more oil  or lard to the pan, let heat, then
continue.) Add the raisins, stir  for a minute as they puff, then use
the slotted spoon to scoop  them in with the almonds. Roast the
tomatoes on a baking sheet 4  inches below a very hot broiler until
blackened on one side, about 6  minutes, then flip them over and roast
the other side. Cool, pee  l and add to the almond mixture in the
blender, along with the  cinnamon, chocolate and bread. Add 1 cup of
the broth and blend to a  smooth puree, scraping and stirring every few
seconds. Return the pot  to medium-high heat and, if necessary, add a
little more oil or lard  to coat the bottom lightly. When very hot, add
the ancho mixture and  cook, stirring almost constantly, until darker
and very thick, about 5 minutes. Add the pureed almond mixture and
cook, stirring constantly for another few minutes, until very thick
once again. Stir in the remaining 4 1/3 cups of the broth, part  ially
cover and simmer, stirring occasionally, over medium-low for 45
minutes. Taste and season with salt and sugar. (If you have never  made
mole before, season it until it's slightly sweet--the sugar  balances
the strong flavors.) Warming the tor  tillas: Set up a steamer (with
this many tortillas, you'll need 2  vegetable steamers set up in
saucepans or a big Chinese  steamer--either choice with 1/2-inch of
water under the steamer  basket); heat to a boil. Wrap the tortillas in
2 stacks in heavy  kitchen towels, lay  in the steamer, and cover
tightly. Boil 1 minute, turn off the heat  and let stand without
opening the steamer for 15 minutes. Finishing  the enchiladas: Turn on
the oven to the lowest setting and warm  6 to 9 plates in it. Toast the
sesame seeds in a small skillet,  stirring frequently, over medium heat
until golden, 2 to 3 minutes.  In a medium-size saucepan, combine the
chicken with 1 1/2 cups of the  mole and warm over medium heat. Bring
the remaining mole to a simmer.  When you're ready to serve, quickly
make the enchiladas by scooping 2  generous tablespoons of chicken onto
a tortilla, rolling it up and  placing it on a warm dinner plate.
Continue making enchiladas,  arranging 2 or 3 per plate, then douse
them liberally with the hot  mole. Strew with the remaining sliced
onion and sesame seeds.  Yield: 6 to 9 servings, with about 6 cups of
sauc Recipe By     :  COOKING LIVE SHOW #CL8748  Posted to MC-Recipe
Digest V1 #277  Date: Mon, 4 Nov 1996 14:52:50 -0500  From: "Angele and
Jon Freeman" <jfreeman@netusa1.net>

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3314
Calories From Fat: 900
Total Fat: 100.8g
Cholesterol: 484.1mg
Sodium: 8920.4mg
Potassium: 4342.9mg
Carbohydrates: 378g
Fiber: 35.5g
Sugar: 37.8g
Protein: 224.6g