Ingredients Jump to Instructions ↓

  1. 3 med tomatillos, husked and rinsed

  2. 1/2 cup sesame seeds

  3. 1/2 cup bacon grease

  4. 3 oz mulato chiles, stemmed and seeded

  5. 1 1/2 oz ancho chiles

  6. 1 1/2 oz pasilla chiles

  7. 4 peeled garlic cloves

  8. 2 oz unskinned almonds

  9. 1/2 cup raisins

  10. salt

  11. 1/2 t cinnamon

  12. 1/4 tsp pepper

  13. 1/4 tsp anise

  14. 1/8 tsp ground cloves

  15. 1 slice firm white bread, darkly toasted and broken into several pieces

  16. 1 oz Mexican chocolate, chopped roughly

  17. 4-5 T sugar

  18. Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon.

  19. Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos.

  20. 20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl.

  21. Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos.

  22. 2 1/2 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add

  23. 1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl.

  24. 10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another

  25. 5-10 min.

  26. 6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1 3/4 tsp) and sugar.

  27. 325 F for about 40 minutes.


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