Executive Chef Felix Saucedo

Yield Two Quarts

4 ounces Sweet Butter

1/2 Garlic Clove, chopped

¼ medium OSO Sweet Onion; diced

1-1/4 Pasilla Negra (_4 whole chiles, seeded, no stem)

1-1/4 Ancho Chiles (4 whole chiles, seeded, no stem)

3 ounces Chocolate Ibarra ( one tablet)

6 ounces Dried Pitted Prunes

4 ounces - Raisins

1 ounce Pumpkin Seeds (roasted)

1 ounce Whole Peanuts (roasted, shelled)

1 ounce Sliced Almonds (roasted)

1/4 Cinnamon Stick

1/2 Plantain, no skin

4 Seeds Whole Allspice

1 Bay Leaf

3 Whole Cloves

2 0unces Flour combined with additional

1—1/2 ounces Sweet Butter to form a Brown Roux

1/4 ounce Sesame Seeds (roasted)

1 tbsp. Chicken Base

2 quarts Chicken Stock

1 ounce Corn Starch (mix with 1/2 cup water to make corn starch mix)

In a sauté pan at medium heat, melt butter, Add garlic and onions and cook until onions are soft. Add spices, chiles, chocolate, raisins, prunes, peanuts, sesame seeds, almonds, pumpkin seeds and plantain and continue to cook for approximately five minutes, stirring continuously.

Add chicken stock, chicken base and roux and cook at medium heat for ten minutes, stirring constantly. Place mixture in food processor or blender and puree. Return to medium heat and add corn starch, mixing slowly to desired thickness. Cook for five minutes, stirring often, then strain.



Thumbnail Photo by Mathew Packer/ CC BY