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Ingredientes
- 3 1/2 ounce Chilies Ancho
- 3 1/2 ounce Chilies chipotle
- 3 1/2 ounce Chilies Mulatto
- 4 Tbsp. Lard
- 1/4 c. Raw sesame seeds
- 4 x Corn tortillas (6" dia), cut into 1/2" strips
- 1 c. Finely minced onions
- 1 c. Minced seeded tomatoes
- 1/2 c. Minced fresh cilantro (coriander)
- 1 x Bay leaf, crushed
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Freshly grnd black pepper
- 1/2 tsp Salt
- 1/4 tsp Grnd cloves
- 1/2 tsp Grnd cumin
- 1/2 tsp Cayenne pepper
- 1/2 tsp Oregano
- 4 ounce Bittersweet chocolate, minced
- 3 1/2 c. Chicken stock
- 1/2 c. Cashews, toasted and minced
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 3 servings | |
| Calories 769 | |
| Calories from Fat 531 | 69% |
| Total Fat 62.08g | 78% |
| Saturated Fat 23.41g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 1337mg | 56% |
| Potassium 1610mg | 46% |
| Total Carbs 59.16g | 16% |
| Dietary Fiber 24.8g | 83% |
| Sugars 7.45g | 5% |
| Protein 20.45g | 33% |
