Recipe by Chef Otaktay
The chocolate in this sauce recipe is not sweet. You may not be able to find the right kind of dried chiles, unless you live in the southwest. Ancho chiles are brick red or darker, about 5 inches long and 2 -3 inches wide at the shoulder. It's medium hot, with underlying fuity flavor. Mulato chiles are dried Poblanos, the green form of the ancho, slightly larger, darker than anchos (no longer green when dried). Pasilla is very dark, almost black, wrinkled and tapered, only about 1 inch wide at the shoulder. Quite hot, underlying smoky flavor.
- 6 whole dried pasilla peppers
- 10 whole dried ancho chiles
- 8 whole dried mulato chiles
- 2 quarts water
- 4 tomatillos (yellow ground cherries in lantern husks)
- 5 roma tomatoes
- 1⁄2 cup raisins
- 1⁄3 cup sesame seeds
- 2 corn tortillas, dried in oven and chopped up
- 6 garlic cloves, roasted and peeled
- 2 cups duck broth or 2 cups chicken broth or 2 cups turkey broth
- 2 teaspoons cinnamon
- 1⁄8 teaspoon clove (ground)
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground allspice
- 1 teaspoon salt
- 5 ounces baker's unsweetened chocolate squares
- 3 tablespoons chicken fat or 3 tablespoons peanut oil
Directions See How It's Made
- Start raisins soaking in warm water (20 minutes). Prepare the chiles: remove stems and seeds. On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute, shake a cuple times, don't blacken them. Add water to a covered pan and simmer the roasted chiles very low for 30 minutes. Strain, cool.
- Husk tomatillos, wash tomatoes. Blacken in dry skillet or under broiler (or in gas flame on a fork) about 5 minutes. Dry-roast sesame in frypan 5 minutes until they finish popping, don't burn them. Saute almonds in the oil over medium heat until browned. Drain almonds, reserve oil.
- Puree the prepared tomatoes, tomatillos, sesame seeds, crumbled tortillas, and alonds in a blender to a fine paste. Add chiles, soaked raisins, roast garlic (peeled), stock, spices, puree all together fine. Melt chocolate in a little hot water, add to blender paste. Check the volume. Add enough water to bring it all to 5 cups during the blending process.
- Put all the oil in a high-sided pan and heat almost smoking hot. Refry the sauce over medium heat for 15 minutes, stirring constantly. Don't let it get too thick, add more water or stock if necessary. Strain sauce through a seive. Serve warm, not hot, over chicken or (especially) turkey.