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Categories:
ancho chiles mulato chiles chile tomatoes corn tortillas chicken broth cooking spray onion black plantain almonds garlic unsweetened cocoa ground cumin ground cinnamon ground cloves water chocolate lime juice salt
Viewed: 39 - Published at: 2 years agoIngredients
- 2 ancho chiles, seeded
- 2 mulato chiles, seeded
- 1 pasilla chile, seeded
- 2 plum tomatoes
- 2 (6-inch) corn tortillas
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- Cooking spray
- 1/2 cup chopped onion
- 1 soft black plantain, cut into 1/4-inch slices
- 1/4 cup sliced almonds
- 4 garlic cloves, chopped
- 1 tablespoon unsweetened cocoa
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/4 cups water, divided
- 2 ounces dark chocolate, chopped
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
Method
- Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.
- While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.
- Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and saute for 3 minutes. Add plantain, and saute for 3 minutes or until browned. Add almonds and garlic; saute for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; saute 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.
- Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.
