Red Mole with Unsweetened Chocolate (Emeril Lagasse) Recipe

Directions:

1. Preheat oven to 400 degrees. Toss the tomatoes, onions, and garlic with a small amount of oil and season with creole spice. Roast for 20 minutes, or until a rich brown color occurs. Place in a large bowl along with the French bread, sesame seeds, and cumin. In the work bowl of a food processor combine the chiles with 1 cup of stock, and 1/4 cup of the soaking liquid. Process until a thick puree has developed. Add the tomato-onion mixture, as well as the oregano, cinnamon, allspice, remaining stock and salt and pepper. Puree as smooth as possible. Place in a saucepan, bring up to a simmer, and add the chocolate, stirring to incorporate. Serve with the grilled turkey cutlet, corn tortillas, and salsa.