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Pasilla Chile Mole
#0309

Spice Islands®

Pasilla Chile Mole

Difficulty

  • Prep Time: 1 hour
  • Total Time: 2 hours

About 3 cups

Ingredients

1 tablespoon Spice Islands® Sesame Seeds

2-1/4 teaspoons Spice Islands® Pasilla Chile Powder

1-1/4 teaspoons Spice Islands® Ancho Chile

1/8 teaspoon Spice Islands® Ground Saigon Cinnamon

1/8 teaspoon Spice Islands® Medium Grind Black Pepper

dash Spice Islands® Ground Cloves

1/2 cup lard OR vegetable oil

1-1/2 tablespoons whole almonds

1 tablespoon raisins

1 stale corn tortilla

2 to 3 slices onion

2 cloves fresh garlic

1 medium (about 1-1/2 ounces) tomatillos

1 medium (about 2 ounces) tomato

2 cups chicken broth, divided

1/4 teaspoon Spice Islands® Thyme

1/8 teaspoon Spice Islands® Marjoram

1 Spice Islands® Bay Leaves

2 tablespoons Mexican OR semi-sweet chocolate, chopped

1 tablespoon sugar

To taste salt

Instructions

Dry roast sesame seeds in a small skillet over medium heat, 2 to 5 minutes until toasted. Set aside. Dry roast the pasilla pepper, ancho pepper, cinnamon, black pepper and cloves in a small skillet over medium heat until aromatic. Set aside.

Melt lard in a large skillet. Fry almonds for 1 minute; remove and set almonds aside. Fry the raisins for 20 to 30 seconds (take care not to burn); remove and set aside. Fry the tortilla until golden brown. Set aside. Discard the remaining lard. In the same skillet, sauté the onion and garlic over medium heat until soft and brown, approximately 10 minutes.

Husk the tomatillo. Place tomatillo and tomato on baking sheet. Broil 4 inches below hot broiler until dark roasted, approximately 5 minutes. Turn and roast an additional 4 to 5 minutes.

Puree sesame seeds, almonds, raisins, tortilla, onions, garlic, tomatillo, tomato and 1 cup of chicken broth until smooth. Combine the puree, toasted spice, thyme, marjoram, bay leaf and chocolate in the skillet. Simmer over medium heat for 10 to 15 minutes until the puree darkens.

Add remaining chicken broth, sugar and salt. Simmer for 30 to 45 minutes. Remove bay leaf.

Serve with Pulled Pork or use as a sauce for any Mexican entrée.

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