| 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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