Yield: 1 Servings
|6 \N||Chiles Ancho|
|3 \N||Chiles Pasilla|
|1 \N||Chiles Mulato|
|¼ cup||Sesame seeds|
|2 tablespoons||Seeds from the above chiles|
|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, .