Larry hunter's mole con semilla

Yield: 1 Servings

Measure Ingredient
6 \N Chiles Ancho
3 \N Chiles Pasilla
1 \N Chiles Mulato
¼ cup Sesame seeds
2 tablespoons Seeds from the above chiles
12 \N Almonds
4 \N Cloves
10 \N Black peppercorns
1 \N Stick (1-inch) cannela (cinamon)
½ teaspoon Mexican oregano
1 medium Onion; roughly cut
4 \N Cloves garlic; crushed
3 \N Tomatoes; roasted, peeled and seeded -or-
1 can (small) whole tomatoes
⅛ \N Disk (1 wedge) Ibarra Mexican chocolate

Date: Mon, 20 May 1996 12:05:35 -0400 (EDT) From: Larry Hunter <hunter@...> Toast and reconstitute chiles. Toast sesame seeds, chile seeds and almonds until dark brown. Grind (or use equivalent pre-ground) the cloves, peppercorns, cinnamon and oregano. Fry onion and garlic in a bit of oil.

Combine all above ingredients in a blender or food processor with tomatoes and Ibarra mexican chocolate and puree thoroughly. Then fry the mole until the sauce changes color to a dark, brick red. The sauce will keep for a month in the fridge, and indefinitely frozen.

This kind of mole would traditionally be used over meat or chicken, garnished with a few extra toasted seeds, and eaten wrapped in tortillas with a serrano/onion/cilantro salsa cruda. It was also delicious over spinach and wild mushrooms, served similarly.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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