Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Three-Chile Molé




Source of Recipe


Internet


List of Ingredients




3 1/2 oz Chilies Ancho
3 1/2 oz Chilies chipotle
3 1/2 oz Chilies Mulatto
4 tb Lard
1/4 c Raw sesame seeds
4 Corn tortillas (6" dia),cut into 1/2" strips
1 c Finely chopped onions
1 c Chopped seeded tomatoes
1/2 c Chopped fresh cilantro(coriander)
1 Bay leaf, crushed
1/2 ts Ground cinnamon
1/2 ts Freshly ground black pepper
1/2 ts Salt
1/4 ts Ground cloves
1/2 ts Ground cumin
1/2 ts Cayenne pepper
1/2 ts Oregano
4 oz Bittersweet chocolate,chopped
3 1/2 c Chicken stock
1/2 c Cashews, toasted and chopped


Recipe



Cover all the chilies and soak for 30 minutes. Reserve
1/3 cup (3 fl oz/80 ml) of the soaking water. Stem and
seed the chilies In a medium skillet, heat 1 tb of the
lard over medium heat. Fry the chilies for 30 seconds
on each side. Remove the chilies from the skillet and
add the sesame seeds; stir until toasted lightly,
about 1 minute. Remove the sesame seeds from the
skillet and set aside. Add 1 tb of lard to the skillet
and, when hot, add the tortilla strips; fry until
soft, about 2 minutes.

Place the chilies, sesame seeds, tortilla strips and
reserved soaking water in a blender and puree to a
paste; set aside. In a large skillet, heat the
remaining 2 tb lard over med-high heat; saute the
onions until translucent, about 3 minutes. Add the
tomatoes and cilantro and cook for 2 minutes. Add the
bay leaf, cinnamon, pepper, salt, cloves, cumin,
cayenne and oregano and cook, stirring, for 2 minutes,
or until well blended. Add the chopped chocolate and
continue cooking and stirring until the chocolate is
melted, about 2 minutes. Add the chicken stock and
cashews and bring to a boil. Add the pureed chili
mixture and stir well. Lower the heat and simmer,
uncovered, stirring occasionally, for 15-20 minutes,
or until the mixture thickens and the flavors have
blended. Serve with grilled pork tenderloin, duck
breasts, chicken or turkey.

Makes about 3 cups