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Ingredientes
- 2 c. C.
- 4 x Dry Pasilla chiles, stems and seeds removed
- 4 x Dry red New Mexican chiles, stems and seeds removed
- 1 med Onion, minced
- 2 x Cloves garlic, minced
- 2 med Tomatoes, peeled and seeds removed, minced
- 2 Tbsp. Sesame seeds
- 1/2 c. Almonds
- 1/2 x Corn tortilla, torn into pcs
- 1/4 c. Raisins
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd coriander
- 3 Tbsp. Shortening or possibly vegetable oil
- 1 c. Chicken broth
- 1 ounce Bitter chocolate (or possibly more to taste)
Direcciones
- Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mix in a blender till smooth.
- Heat shortening in a skillet and saute/fry the puree for 10 min, stirring frequently. Add in chicken broth and chocolate and cook over very low heat for 45 min. The sauce should be very thick. Remaining sesame seeds are used for garnish.
- Sauce is excellent with poultry.
- The Whole Chili Pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 86 | 64% |
| Total Fat 9.86g | 12% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 2.14g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 238mg | 7% |
| Total Carbs 11.13g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.92g | 4% |
| Protein 2.54g | 4% |
