Larry hunter's mole con semilla
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chiles Ancho | |
| 3 | Chiles Pasilla | |
| 1 | Chiles Mulato | |
| ¼ | cup | Sesame seeds |
| 2 | tablespoons | Seeds from the above chiles |
| 12 | Almonds | |
| 4 | Cloves | |
| 10 | Black peppercorns | |
| 1 | Stick (1-inch) cannela (cinamon) | |
| ½ | teaspoon | Mexican oregano |
| 1 | medium | Onion; roughly cut |
| 4 | Cloves garlic; crushed | |
| 3 | Tomatoes; roasted, peeled and seeded -or- | |
| 1 | can | (small) whole tomatoes |
| ⅛ | 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, .