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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tomatoes in half lengthwise. Do not peel them before or after roasting. | 2. Slice the onion crosswise into 1-inch-thick pieces. | 3. Roast the tomatoes, onion and garlic cloves in an ungreased skillet until spotted with brown. | 4. Remove from the pan and place in a large bowl. Set aside. | 5. Add the cacao beans to the skillet and roast until fragrant, about 2 minutes, then remove from pan, wrap in a towel and set aside to cool slightly. | 6. When cool enough to handle, remove outer shell and skin. | 7. Next add the coriander seeds, anise seeds, pepitas, chile flakes, peppercorns, cloves, sesame seeds and cinnamon stick to the skillet and roast just until fragrant, about 1 minute. | 8. Remove from heat and transfer to the bowl. | 9. Add one-half cup oil to the skillet. | 10. When the oil is hot, fry the tortilla, then the bolillo slices until the tortilla is crisp and the bolillo slices are golden. | 11. Remove and drain on a paper towel. | 12. Fry the plantain slices until golden and softened. | 13. Remove and drain; Set aside. | 14. Fry the peanuts, almonds and raisins for about 1 minute until well browned. | 15. Drain on a paper towel. | 16. Fry the cacao beans until they turn a slightly darker color, about 30 seconds, and remove to a paper towel. | 17. Drain, then crush the beans. | 18. Fry all of the seeds and spices for 30 seconds, remove with a slotted spoon and return to the bowl. | 19. Discard the oil from the skillet. | 20. Heat the remaining one-half cup oil in a Dutch oven. | 21. Add the pureed chile mixture and simmer for 10 to 15 minutes, stirring often. | 22. In a blender, combine the cacao beans, seeds, spices, nuts and raisins. | 23. Grind with enough chile soaking liquid to puree. Add to the chile mixture. | 24. Grind the reserved roasted tomatoes, onions and garlic cloves, the thyme leaves and the parsley sprig in the blender with enough chile soaking liquid to puree, then add to the Dutch oven. | 25. Crumble the fried tortilla into small pieces. | 26. Place the bolillo slices, tortilla pieces and plantain slices in the blender with 1 tablespoon salt. Add enough soaking liquid to blend. Add this to the Dutch oven. | 27. Add the chopped chocolate and stir until dissolved. | 28. Add sugar to taste. | 29. Stir constantly over medium heat until the sauce thickens to the desired consistency and becomes very dark. | 30. Strain the sauce and return to a clean pot. | 31. Place over low heat. | 32. Discard remaining chile soaking liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	2			-	-	-	-
onion	1/2			14.0	3.2689999999999997	0.385	0.035
garlic clove	2		peeled	-	-	-	-
cacao online	1/2	cup	purchased	-	-	-	-
coriander seed	1/4	teaspoon		1.341	0.2475	0.0557	0.08
anise seed	1/4	teaspoon		1.7693	0.2626	0.0924	0.0835
pepitas	2	tablespoons		-	-	-	-
chili pepper flake	3/4	teaspoon		-	-	-	-
black peppercorn	3/4	teaspoon		-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
sesame seed	1/4	cup	toasted	171.0	7.857	5.343	14.4
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4
cinnamon	1	stick		-	-	-	-
oil	1	cup	divided	1795.8	0.0	0.574	203.93400000000003
corn tortilla	1			-	-	-	-
bolillo crosswise	1/4		sliced	-	-	-	-
plantain	1/4		ripe sliced	54.595	14.2708	0.5818	0.1656
peanut	1/4	cup	shelled raw	206.955	5.8874	9.417	17.9726
almond	1/3	cup	blanched	120.22399999999999	0.0	0.0	13.6
almond	1	tablespoon	blanched	120.22399999999999	0.0	0.0	13.6
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
thyme	1	leaf		-	-	-	-
italian parsley	1	sprig		-	-	-	-
salt	1	tablespoon		-	-	-	-
mexican chocolate	2	tablets	chopped	170.4	30.964000000000002	1.456	6.236000000000001
sugar	1/2 - 1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.