Recipe for Classic Mole Poblano Sauce

Ingredients

2 cup cups
4 dried pasilla chiles, stems and seeds removed
4 dried red new mexican chiles, stems and seeds removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoon sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
3 tablespoon shortening or vegetable oil
1 cup chicken broth
1 oz bitter chocolate (or more to taste)

Instructions

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish.

Sauce is excellent with poultry.





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