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NOTE: We would be surprised to learn if Nanak's Restaurant in Santa Fe, NM,is still around, but if it is,ask for their Mole. The foundation of this recipe is built on the ingredients they used. We substituted some tomato puree, since we don't buy off-season tomatoes. Check out Emeril's recipe on Foodtv and see how much easier this one is! I used a boneless turkey breast (pre-roasted) for this and was not happy with it -- too tough. Next time, will try turkey or chicken leftovers from soup and use the broth for the recipe. 4 tb Butter 4 tb Sesame seeds 1 Lrg onion, chpd 4 Cloves garlic, pressed 1/2 ts Chili powder 3-4 rehydrated hot chile peppers (soak dried peppers in hot water barely to cover @ 15 minutes) 1/2 ts Grnd cloves or 4 whole cloves 1/2 ts Cinnamon, or 1 stick 1/2 ts Grnd coriander 1/2 ts Anise 1/2 c Raisins 1 c Blanched almonds 1 1/2 oz Bakers chocolate 3 Lrg tomatoes or a couple cups of tomato puree 2-3 cp chicken soup Handful of coarsely chopped fresh cilantro, if availabe for garnishing Blue corn tortillas, if available 1. Remove chicken or turkey from bone, brown well in 1/4 cp. fat. 2. Add other ingredients (except tomato, garlic) to broth; stir well. 3. Add tomato, chicken soup, garlic, and chicken to mixture & simmer uncovered 30" or till chicken is tender & broth is thick sauce. 4. Garnish with cilantro and serve on or with a blue tortilla.