Red Mole with Unsweetened Chocolate (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 large tomato, cut into 8 wedges |
1 medium onion, cut into 8 wedges |
3 garlic cloves |
small amount of oil |
creole spice, recipe enclosed |
2 slices toasted french bread |
2 tablespoon sesame seeds, toasted |
1 teaspoon cumin seeds, toasted |
8 ancho chiles, roasted over an open flame for 30 seconds, then soaked in hot water for 1 hour |
2 cups chicken stock |
1 tablespoon dried oregano |
1/2 teaspoon cinnamon, ground |
1/2 teaspoon allspice, ground |
salt and pepper |
1/2 ounce unsweetened chocolate, chopped |
two-6 ounce turkey cutlets, grilled on a very low part of the grill |
2 corn tortillas |
1/2 cup tomato salsa |
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.
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