Recipes

In a large frying pan over medium heat, heat the oil to 360 degrees F. Fry the tortillas and all the chiles until crisp. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes; add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree into a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat. Almond Mole Sauce: 1/4 cup pure olive oil 4 blue corn tortillas 2 ancho chiles, seeded and stemmed 2 New Mexico chiles, seeded and stemmed 1 pasilla chile, seeded and stemmed 1/2 medium red onion, coarsely chopped 1/2 head roasted garlic, cloves separated and peeled 1/2 cup slivered raw almonds 4 cups chicken stock 4 plum tomatoes, peeled, cored and chopped 1/4 cup golden raisins 1/2-ounce Mexican Ibarra chocolate 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 lime, juiced Salt and pepper