An ancient dish with 20 ingredients that will blow you mind. totally excellent.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 10 people
- 6 large ancho chiles
- 4 large pasilla chiles or more ancho chilles
- 4 large mulato chiles or more ancho chillies
- 2 cups warm chicken stock 500 ml
- 4 large tomatoes seeded and chopped
- 2 medium onions chopped
- 4 cloves garlic chopped
- 4 sprigs cilantro coriander leaves
- 1 large corn tortilla torn into small pieces
- 1 cup blanched almonds 250 ml
- 1/2 cup raisins 125 ml
- 1/4 cup sesame seeds plus additional for garnish 60 ml
- 1/2 tsp Ground coriander seeds 2 ml
- 1/2 tsp ground cloves 2 ml
- 1/2 tsp cinnamon 2 ml
- 1/2 tsp ground cumin 2 ml
- 3 tbsp lard or vegetable oil 45 ml
- 1 1/2 oz unsweetened chocolate chopped, 42 g
- Salt to taste
- ground pepper to taste
- Remove and discard the stems and seeds from the dried chilies.
- Tear into pieces and soak in the warm chicken stock for 30 minutes.
- Working in batches, combine the chilies and stock with the remaining ingredients, except the lard and chocolate, in an electric blender and process to form a thick paste.
- Heat the lard in a pot over high heat and cook the puree for 5 minutes, stirring constantly.
- Add the chocolate and stir until melted.
- The sauce should be quite thick but may need to be thinned slightly with a little chicken stock.
- Serve over cooked turkey, chicken, or pork, garnished with sesame seeds.
Calories: 268kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 163mg | Potassium: 290mg | Fiber: 4g | Sugar: 8g