0
0
00
Use this sauce to accompany a variety of poultry dishes. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey, left over from your holiday feast. It also makes an excellent sauce for shredded turkey or chicken enchiladas.
| Servings |
| 3 cups |
|
|
|
|
Use this sauce to accompany a variety of poultry dishes. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey, left over from your holiday feast. It also makes an excellent sauce for shredded turkey or chicken enchiladas.
|
Ingredients
- 4 dried red New Mexico chiles
- 4 dried pasilla or mulato chiles
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp sesame seeds
- 2 medium tomatoes, peeled and chopped
- 1/2 cup almonds
- 1 corn tortilla, torn into pieces
- 1/4 cup raisins
- 1/4 tsp each ground cloves, cinnamon and coriander
- 2 tbsp vegetable oil, lard is traditionally used
- 3 cups chicken broth
- 1 ounce bitter chocolate, or more to taste
Servings: cups
Units:
Instructions
- Preheat the oven to 250 degrees.
- Place the chiles on a baking sheet and toast in the oven until they are fragrant, about 15 minutes, being careful not to let them burn. Remove, cool and remove the stems and seeds.
- Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon and coriander in a blender or food processor. Puree the mixture, small amounts at a time, until smooth.
- Heat the oil in a skillet over a medium heat, and saute the chile sauce for 10 minutes, stirring frequently. Add the chicken broth, chocolate and salt and cook over a low heat for 30 minutes, stirring occassionally, until the sauce has thickened.
- To serve, pour the sauce over the turkey or enchiladas, and garnish with the sesame seeds.
Share this Recipe
