Title: Superauthentic Mexican Mole Sauce
Categories: None
Yield: 1 Servings

Combine:
2 Onions, chapped
4 Cloves garlic, chopped
1 c Blanched almonds
1/2 c Raisins
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 ts Coriander seeds, ground
1/2 ts Anise
2 tb Sesame seeds
3 Sprigs of fresh coriander
1 Tortilla or piece of toast,
-cut up
1 lb (about 3 medium) tomatoes
-[peeled, seeded, chopped] 6
-ancho
Chiles
4 Pasilla chiles
4 Mulato chiles

[NOTE: chiles should be prepared by removing the stem, seeds and veins,and
then soaked for at least one hour in 2 cups of cold salted water w/one
tablespoon vinegar -- soak longer if the pepper is particularly hot.]

Blend small amounts of the above in an electric blender to make a
coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree in
the hot lard, stirring constantly.

Add: 2 cups broth (turkey or pork -- whatever meat is to be served with the
sauce) 1 & 1/2 ounces of unsweetened chocolate squares salt and pepper to
taste

Stir over low heat until the chocolate squares have melted. Sauce should be
quite thick. Pour sauce over meat in a casserole dish, and cook covered
over the lowest possible heat for thirty minutes. Just before serving,
sprinkle with 2 more tablespoons of sesame seeds.

Serves 8-10 (with about 8 lbs of meat).

FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz. pgs
142-3. NY: M. Evans/Lippincott, c1967.

Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998