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Ingredientes
- 1/2 Tbsp. butter
- 1 sm white onion minced
- 1/2 tsp balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 2 x ancho chiles - (to 3) seeded, toasted
- 2 x chiles negros - (to 3) seeded, toasted
- 1/4 c. toasted sesame seeds
- 1/4 c. toasted almond slices
- 1/4 c. toasted peanuts
- 1 x garlic clove - (to 2)
- 1/4 c. raisins
- 3 whl cloves
- 1/2 lb Mexican chocolate
- 3 x roasted tomatoes
- 4 c. chicken stock
- 3 Tbsp. vegetable shortening
Direcciones
- Heat butter in a heavy 8-inch skillet over medium heat. Add in the onions and cook, stirring frequently, till they begin to soften, about 5 min. Cover and reduce the heat to medium-low.
- Continue to cook, stirring occasionally, till the onions are soft and golden, 20 min longer. Adjust the heat so the onions brown but don't burn. Add in balsamic vinegar, plus salt and pepper to taste, and cook for an additional minute. Remove from heat and set aside.
- Put vegetable shortening and garlic cloves into a stockpot and cook over medium heat for 5 min. Then add in remaining ingredients, including the onions, and simmer for 45 min. Allow mix to cold.
- Transfer cooled mix to a blender and thoroughly puree. Return mix to sauce pan and simmer for another five min.
- This recipe yields about 8 c..
- Yield: 8 c.
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