---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Superauthentic Mexican Mole Sauce
  Categories: None
       Yield: 1 Servings
 
            Combine:
       2    Onions, chapped
       4    Cloves garlic, chopped
       1 c  Blanched almonds
     1/2 c  Raisins
     1/2 ts Ground cloves
     1/2 ts Cinnamon
     1/2 ts Coriander seeds, ground
     1/2 ts Anise
       2 tb Sesame seeds
       3    Sprigs of fresh coriander
       1    Tortilla or piece of toast,
            -cut up
       1 lb (about 3 medium) tomatoes
            -[peeled, seeded, chopped] 6
            -ancho
            Chiles
       4    Pasilla chiles
       4    Mulato chiles
 
   [NOTE: chiles should be prepared by removing the stem,
   seeds and veins,and then soaked for at least one hour
   in 2 cups of cold salted water w/one tablespoon
   vinegar -- soak longer if the pepper is particularly
   hot.]
 
   Blend small amounts of the above in an electric
   blender to make a coarsepuree. Heat 3 tablespoons of
   lard in a saucepan. Cook the puree in the hot lard,
   stirring constantly.
 
   Add: 2 cups broth (turkey or pork -- whatever meat is
   to be served with the sauce) 1 & 1/2 ounces of
   unsweetened chocolate squares salt and pepper to taste
 
   Stir over low heat until the chocolate squares have
   melted. Sauce should be quite thick. Pour sauce over
   meat in a casserole dish, and cook covered over the
   lowest possible heat for thirty minutes. Just before
   serving, sprinkle with 2 more tablespoons of sesame
   seeds.
 
   Serves 8-10 (with about 8 lbs of meat).
 
   FROM: The Complete Book of Mexican Cooking, by
   Elisabeth Lambert Ortiz. pgs 142-3. NY: M.
   Evans/Lippincott, c1967.
 
 -----