Red Mole with Unsweetened Chocolate

3 cups
  • 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
  • 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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