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Ingredients Jump to Instructions ↓

  1. 1 oz 28g Cacao nibs

  2. 1 Chile guajillo

  3. 4 Plum tomatoes - (abt 10 oz) - stemmed

  4. 1/2 White onion - (abt 3 1/2 oz)

  5. 4 Garlic cloves

  6. 1/8 teaspoon 0.6ml Allspice

  7. 1/8 teaspoon 0.6ml Cinnamon

  8. 1/8 teaspoon 0.6ml Aniseed

  9. 1 tablespoon 15ml Extra-virgin olive oil

  10. 1 tablespoon 15ml Brown loaf sugar - grated

  11. 2 lbs 908g / 32oz Calabaza - peeled, and Cut into 1" cubes

  12. 8 cups 1896ml Well-flavored chicken stock Salt - to taste Freshly-ground black pepper - to taste

  13. 1 oz 28g Dark chocolate

  14. 58 1/2% or 60% cacao content

  15. 1 cup 237ml Mexican cream or creme fraiche

  16. 1 cup 146g / 5.1oz Cubed Manchego cheese Kekchi Cacao-Chile Balls - (listed below) Kekchi Cacao Chile Balls

  17. 3 oz 85g Cacao nibs - (abt 2/3 cup)

  18. 3 oz 85g Piquin chiles - (abt 1 cup)

  19. 1 True canela - (1" long) - coarsely chopped

  20. 1/2 teaspoon 2 1/2ml Allspice berries

  21. 1 teaspoon 5ml Salt

  22. 1 teaspoon 5ml Spanish smoked paprika

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside. Stem and seed the chile. Place on a hot comal, griddle or iron skillet and roast briefly turning with tongs. Place in a bowl with warm water to soften. Roast the tomatoes, onion, and garlic until blistered on all sides. Peel the onion and garlic. Place in a food processor or blender together with the roasted cacao nibs and the spices and puree. Heat the oil in medium, heavy-bottomed pot. Add the puree and the brown sugar and saute for 5 minutes. Add the pumpkin and the stock. Correct seasoning. Bring to a boil over medium heat. Lower the heat and cover until the pumpkin is soft, about 15 minutes. Puree in a food processor or blender, in batches. Strain the soup pushing the solids against the strainer with the back of a spoon. Put back in the pot and heat over medium heat. Add the chocolate and stir until dissolved, about 3 minutes. Serve the soup hot garnished with a dollop of Mexican cream or creme fraiche and a tablespoon or so of the cubed cheese. Pass the Kekchi Cacao-Chile balls around the table with a small cheese grater and invite your guests to grate a pinch of this super-hot condiment on the soup for extra heat and cacao flavor. Kekchi Cacao-Chile Balls: Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside. Add the chiles, cinnamon stick, and allspice berries to the griddle and roast the same way, stirring for 2 minutes. Scrape into an electric spice mill or coffee grinder with the salt and paprika; grind to a fine powder. Combine the spice mixture and roasted cacao in a mini-food processor and process into a warm, sticky paste, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Scrape out onto a work surface and shape into 12 small balls. Let sit until thoroughly dried. Store in a tightly sealed jar. When ready to use, grate over any dish of your choice. This recipe yields 6 to 8 servings.

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