Ingredients: this sauce recipe made enough to serve with chicken for 16 people
200 grams chili ancho
200 grams chili mulato
50 grams sesame seeds
100 grams almond
100 grams nuts pecans or walnuts
Manteca (pork fat)
Chocolate “Abelito” 3 tablets
Chicken, your choice legs and thighs (skinless)
Boil chicken until tender, about 10 – 15 minutes, keep the broth.
Remove seeds from chilis and put them in a large, hot frying pan, add manteca.
Add sesame seeds, nuts, almonds, chocolate and diced tomatoes.
Lower the heat and continually stir so the chocolate does not burn, cook for 10 minutes.
Put the sauce into a blender and blend well adding some of the broth from the chicken.
Put more manteco in the pan, add the mixture from the blender , check and add salt to taste.
Bring to a boil, add the chicken and leave to simmer for about 15 minutes.
Ready to serve with: rice, tortillas and some lightly cooked vegetables.
(For a spicier version leave some of the seeds in the chilis.)