- 3 tablespoons lard or bacon grease
- Â½ onion, finely choppedg
- 1 clove garlic, pressed
- 1 cinnamon stick
- 1 tablespoon allspice berries
- 4 whole cloves
- 1 teaspoon mexican oregano
- 1 teaspoon epazote
- 3-4 large dried ancho chilies
- 8-10 dried pequin peppers
- Â½ cup pitted prunes
- Â¾ cup dried black currants
- 1/4 cup brazil nuts (6-8)
- 2 tablespoons pine nuts (40-60)
- 2 tablespoons almonds (~10)
- 1 tablespoon black sesame seeds
- 1 bar Ibarra mexican chocolate (3.1 ounces)
- Â¼ cup bread crumbs, unflavoured
- Â¼ cup corn meal or grits
- 2 litres chicken or pork broth
Remove the stems, seeds and pith from the ancho chiles. Cover them and the pequin peppers in hot water and let steep for 15-20 minutes.
SautÃ© the onion and garlic in the lard/grease in a heavy skillet. Slowly add the spices, fruit and nuts, stirring and sautÃ©ing for 10 minutes, or until the nuts are well toasted. Puree in a food processor. Add the bread crumbs and corn meal, and about 500mL broth, and blend thoroughly in a blender or large-capacity food processor.
Place chocolate disk in the center of a sauce pan. Cover with the blended fruit/nut/vegetable paste. Slowly incorporate the rest of the broth. Heat until chocolate is melted and sauce is rich but not too thick. Consistency should be that of good gravy. Pour over enchiladas (chicken or pork), baked chicken, etc. Freezes well.