Description
Found this on line (from the whole chile pepper book) for the world tour 2006 "tweeked" serving suggestion: this sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.
Ingredients
- Dried Pasilla Peppers
- Dried New Mexico Chiles
- Onion
- Garlic Cloves
- Tomatoes
- Sesame Seeds
- Almonds
- Corn Tortilla
- Raisins
- Ground Cloves
- Ground Cinnamon
- Ground Coriander
- Water
- Shortening
- Chicken Broth
- Unsweetened Chocolate Square
- Boneless Skinless Chicken Breasts
- Salt
- Pepper
- Paprika
- Corn Kernel
- Cilantro
- Tomatillo
Instructions
- Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander
- Puree small amounts of this mixture in a blender until smooth
- Melt the shortening in a skillet and saut the puree for 10 minutes, stirring frequently
- Add the chicken broth and chocolate and cook over a very low heat for 45 minutes
- The sauce should be very thick
- The remaining sesame seeds are used as a garnish
- Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness
- Ladle mole sauce over each breast and scatter the tops with warm corn kernels
- Garnish with cilantro leaves, thin slices of tomatillo