Larry hunter's mole con semilla

1 Servings

Ingredients

QuantityIngredient
6Chiles Ancho
3Chiles Pasilla
1Chiles Mulato
¼cupSesame seeds
2tablespoonsSeeds from the above chiles
12Almonds
4Cloves
10Black peppercorns
1Stick (1-inch) cannela (cinamon)
½teaspoonMexican oregano
1mediumOnion; roughly cut
4Cloves garlic; crushed
3Tomatoes; roasted, peeled and seeded -or-
1can(small) whole tomatoes
Disk (1 wedge) Ibarra Mexican chocolate

Directions

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.

CHILE-HEADS DIGEST V2 #324

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