Pasilla Almond Mole

Discussion in 'Recipes' started by, Feb 17, 2010.


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    6 each dried pasilla chiles -- stemmed &amp seeded
    1 each dried New Mexico chile -- stemmed &amp seeded
    1 tablespoon achiote paste
    1 cup tomato puree
    4 cloves garlic
    1 medium yellow onion -- diced
    2 cups chicken broth
    1/4 cup almonds -- toasted
    1/4 cup olive oil or lard
    1 tablespoon cumin -- toasted
    1 tablespoon smoked Spanish paprika
    kosher salt -- to taste

    Heat chicken broth and pour over the chiles. Soak till tender.
    In a heavy bottomed sauce pan saute' almonds in oil or lard till browned, add garlic cloves, onion, cumin, achiote,paprika &amp chiles(reserve soaking broth).
    Saute' till fragrant, add tomato puree, and chicken/chile soaking liquid.
    Simmer for 20 min. Puree', season.