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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Recipe is from the La Cocina de Taos Restaurant in business since the 1950's. The recipe says it is alot of fun to put together, but also warns not to leave any of the ingredients out. The ingredients for this mole sauce are made in the blender and then heated. Ingredients:
6 tablespoons new mexico chile powder (or your choice) |
3 tablespoons sesame seeds |
3/4 cup almonds, slivered and blanched |
1 dry corn tortilla, crushed |
1/2 cup seedless raisin |
2 garlic cloves |
1/2 teaspoon anise seed |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground coriander |
3 medium ripe tomatoes, peeled and quartered |
2 teaspoons salt |
1/2 teaspoon whole black peppercorn |
5 cups chicken stock |
1 1/2 ounces unsweetened chocolate, grated |
2 broiler chickens, halved |
Directions:
1. In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
2. Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
3. In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.
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