Mexican Mole Sauce
Ingredients
Instructions
[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).
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).
Recipe Info
Views
866
Date
July 17, 2003
Categories
Soups and Sauces