Receta Hispanic Chocolate Three Chile Mole
Ingredientes
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Direcciones
- Cover all the chilies and soak for 30 min. Reserve 1/3 c. (3 fl ounce/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 in the sesame seeds; stir till toasted lightly, about 1 minute. Remove the sesame seeds from the skillet and set aside. Add in 1 tb of lard to the skillet and, when warm, add in the tortilla strips; fry till soft, about 2 min.
- 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/fry the onions till translucent/soft, about 3 min. Add in the tomatoes and cilantro and cook for 2 min. Add in the bay leaf, cinnamon, pepper, salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2 min, or possibly till well blended. Add in the minced chocolate and continue cooking and stirring till the chocolate is melted, about 2 min. Add in the chicken stock and cashews and bring to a boil. Add in the pureed chili mix and stir well. Lower the heat and simmer, uncovered, stirring occasionally, for 15-20 min, or possibly till the mix thickens and the flavors have blended. Serve with grilled pork tenderloin, duck breasts, chicken or possibly turkey.
- Makes about 3 c.