MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Isabel's Red Mole Sauce
Categories: Fruits, Vegetables, Chilies, Herbs, Chocolate
Yield: 10 Servings

5 Dried guajillo chilies;
- cored, seeded
5 Dried pasilla chilies; cored
- seeded
5 Dried ancho chilies; cored,
- seeded
Extra virgin olive oil
4 lg Ripe plum tomatoes; rough
- chopped
1/2 Spanish onion; rough
- chopped
4 cl Garlic; quartered
1 c Raisins
1/2 ts Cumin
1/2 ts Oregano
1/2 ts Marjoram
1 tb Black peppercorns
1/4 ts Cinnamon
4 Whole cloves
3/4 c Chicken stock
1 ts Salt; more to taste
1 tb Sesame or olive oil; more to
- taste
1 oz Dark chocolate

Loosely tear the dried chilies, making sure to discard
any remaining seeds.

In a heavy skillet toast all 15 chilies in batches over
moderate heat until they release their aroma, 15 to 20
seconds. Take care not to burn them. Remove them and
soak them in water for 15 minutes.

Meanwhile, lightly coat the same skillet with olive oil
and saute the tomatoes, onion, garlic and raisins until
the skins of the tomatoes begin to peel off and the
onion softens, about 5 minutes.

In a smaller pan, heat the dried herbs and spices (cumin
through cloves) until they release their aromas, less
than a minute.

Place the rehydrated chilies, cooked vegetables, spices,
half of the chicken stock and salt into a food processor
or blender. Puree the mixture until is smooth. Strain
the sauce through a sieve.

Heat the sesame or olive oil in skillet. Add the mole
sauce and stir in the chocolate. When the chocolate
melts, stir in salt and extra broth to desired
consistency and taste.

Serve warm with shredded sauteed chicken.

ADAPTED FROM SOURCE: Latin Chic: Entertaining w/Style &
Sass by Carolina Buia & Isabel Gonzalez

RECIPE FROM: https://www.recipelink.com

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