Red Mole With Unsweetened Chocolate

Recipe Ingredients

8		Ancho chiles
1		Tomato - cut 8 wedges (large)
1		Onion - cut 8 wedges (medium)
3		Garlic cloves
		Olive oil
		Bayou Blast - see * Note
2		French bread - toasted
2 tablespoons	30ml	Sesame seeds - toasted
1 teaspoon	5ml	Cumin seeds - toasted
2 cups	474ml	Chicken stock
1 tablespoon	15ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 oz	14g	Unsweetened chocolate - chopped
2		Turkey cutlets - (6 oz ea) - grilled on
		Low part of the grill
2		Corn tortillas
1/2 cup	31g / 1.1oz	Tomato salsa

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Roast the chiles over an open flame for 30 seconds, then soak in hot water for 1 hour.

Preheat oven to 400 degrees.

Toss the tomatoes, onions, and garlic with a small amount of oil and season with Bayou Blast. 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.

This recipe yields 2 servings with about 3 cups of mole.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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