Pasilla Mole

(Mexico)
Yield: 4-5 servings.

Ingredients

4 to 6 dried pasilla chilies (or other types of black, dried chilies)
1 can chopped tomatoes
¾ cup (2 dl) chopped onion
3 cloves garlic, chopped
1 cup (2.4 dl) chicken broth
¼ cup toasted sesame seeds
3 tablespoons raisins
½ teaspoon ground cloves
½ teaspoon ground pepper
½ teaspoons ground cinnamon
½ teaspoons ground coriander
2 oz (60 g) bittersweet chocolate (70-85%)
salt to taste


Method

  1. Soak the dried chilies in hot water until soft. Remove stem, remove seeds if you wish a mild flavor. Chop the chilies.
  2. In a blender mix tomatoes, onion, garlic, chopped chilies, most of the sesame seeds, chicken broth, raisins and spices, and puree on high speed.
  3. Heat the sauce, cook for 10-20 minutes while stirring frequently. Add chocolate. Add salt to taste, and more spices if needed.
  4. Serve with chicken, sprinkle toasted sesame seeds on top; serve rice and salad with sweet peppers as side dishes.

Variations

  1. You may substitute most of the sesame seeds with sesame paste (tahini) and use toasted sesame seeds only to sprinkle on top.

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