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Title: Superauthentic Mexican Mole Sauce
Categories: None
Yield: 1 Servings
Combine:
2 Onions, chapped
4 Cloves garlic, chopped
1 c Blanched almonds
1/2 c Raisins
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 ts Coriander seeds, ground
1/2 ts Anise
2 tb Sesame seeds
3 Sprigs of fresh coriander
1 Tortilla or piece of toast,
-cut up
1 lb (about 3 medium) tomatoes
-[peeled, seeded, chopped] 6
-ancho
Chiles
4 Pasilla chiles
4 Mulato chiles
[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 & 1/2 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.
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