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Ingredientes
- 2 x dry ancho chiles, stemmed and seeded
- 4 x dry chipotle chiles, stemmed and seeded
- 2 x dry New Mexico chiles, stemmed and seeded
- 1 lrg tomato, halved
- 1 c. warm water
- 3 c. chicken stock
- 2 Tbsp. sesame seeds, toasted
- 1/3 c. pine nuts, toasted
- 1/3 c. dry apricots
- 1/4 tsp cinnamon
- 1 pch cloves
- 3/4 ounce Mexican Chocolate, minced
- 2 Tbsp. fresh breadcrumbs, toasted
- 2 Tbsp. vegetable oil
- 1 clv garlic, chopped Coarse salt, to taste Sugar, to taste Honey, to taste Cornish Hens
- 4 x Cornish game hens, 1 1/2 pounds each Vegetable oil, for brushing hens
- 1 clv garlic, chopped Coarse salt and freshly cracked pepper
Direcciones
- Preheat the oven to 375 degrees F.
- Put the chiles on a baking sheet and roast till fragrant, about 3 to 5 min.
- Soak the roasted chiles in 1 c. warm boiling water for 30 min or possibly till softened (you may need to put a small plate on top of the chiles to keep them submerged in the warm water).
- Puree the chiles and soaking liquid in a blender.
- Pass the mix through a fine-mesh strainer over a bowl.
- Next, puree the tomatoes in the blender.
- Add in 1/2 c. of the chicken stock, 1 tbsp. of the sesame seeds, the pine nuts, apricots, cinnamon, cloves, chocolate and breadcrumbs.
- Puree to a smooth consistency. Pass the mix through a medium strainer over a bowl.
- Heat the vegetable oil in a large pot on medium heat.
- Add in the garlic and the chile puree and cook, stirring constantly, 5 - 10 min or possibly till the mix has thickened and darkened.
- Add in the tomato puree and continue cooking, stirring constantly, 5 - 10 min or possibly till the mix has thickened.
- Add in the remaining 2 1/2 c. chicken stock and partially cover the pot with a lid.
- Cook over medium-low heat for about 30 min, stirring occasionally. The mix should thicken sufficient to coat a spoon.
- Season mole with salt, sugar and honey.
- Garnish with the remaining 1 tbsp sesame seeds.
- Cornish Hens:Preheat oven to 450 degrees F.Place the Cornish hens, breast-side up, in a roasting pan, truss with kitchen string, brush them with oil, rub with the chopped garlic and season with salt and pepper.
- Roast the hens 35 min or possibly till cooked through internal temp of 175 degrees F.
- Let the hens rest for 5 min, carve them and serve them with the mole sauce.
- Mexican chocolate is available in most Mexican grocery stores but any good-quality unsweetened bitter chocolate can be substituted. Apricots and pine nuts give this mole sauce an interesting depth of flavour as do the mix of dry chiles. You can just use one variety of chile pepper if desired.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 413 | 67% |
| Total Fat 46.68g | 58% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.18g | |
| Cholesterol 207mg | 69% |
| Sodium 438mg | 18% |
| Potassium 881mg | 25% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.81g | 2% |
| Protein 40.56g | 65% |
