Superauthentic mexican mole sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Combine: | ||
| 2 | Onions, chapped | |
| 4 | Cloves garlic, chopped | |
| 1 | cup | Blanched almonds |
| ½ | cup | Raisins |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Coriander seeds, ground |
| ½ | teaspoon | Anise |
| 2 | tablespoons | Sesame seeds |
| 3 | Sprigs of fresh coriander | |
| 1 | Tortilla or piece of toast, cut up | |
| 1 | pounds | (about 3 medium) tomatoes [peeled, seeded, chopped] 6 ancho |
| Chiles | ||
| 4 | Pasilla chiles | |
| 4 | Mulato chiles | |
Directions
[NOTE: chiles should be prepared by removing the stem, seeds and veins,and then soaked for at least one hour in 2 cups of cold salted water w/one tablespoon vinegar -- soak longer if the pepper is particularly hot.] Blend small amounts of the above in an electric blender to make a coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree in the hot lard, stirring constantly.
Add: 2 cups broth (turkey or pork -- whatever meat is to be served with the sauce) 1& ½ ounces of unsweetened chocolate squares salt and pepper to taste
Stir over low heat until the chocolate squares have melted. Sauce should be quite thick. Pour sauce over meat in a casserole dish, and cook covered over the lowest possible heat for thirty minutes. Just before serving, sprinkle with 2 more tablespoons of sesame seeds.
Serves 8-10 (with about 8 lbs of meat).
FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz. pgs 142-3. NY: M. Evans/Lippincott, c1967.
Posted to MM-Recipes Digest by muddy@... on Sep 8, 1998