Ingredients:
4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onions, chopped
2 garlic cloves, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortillas, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
water or rum
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate squares, to taste ( or Mexican Chocolate, (or more)
4 boneless skinless chicken breasts
salt
pepper
paprika, to taste
corn kernels
cilantro
tomatillos
Directions:
Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
Melt the shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.