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.
CHILE-HEADS DIGEST V2 #324
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .