Chef James Foster Colson

Description QTTY U/M
ancho chiles, oven roast and peel skin 3 each mulato chiles, oven roast and peel skin 6 each pasilla chiles, oven roast and peel skin 5 each
raisins, fried plump, not hard 1/4 cup tomatoes, roasted 3 each tomatillos, roasted 5 oz
white onions 1/4 pounds
garlic, roasted 5 cloves
plantains, fried 2 each tortillas, dried 2 each bolillo 1.5 each bay leaf 1 each
Mexican oregano 1 tsp
Mexican chocolate, broken into pieces 1/2 each
thyme, dried 1/2 tsp
canela 1/4 each
black peppercorns 1/4 tsp
peanuts, toasted 2 oz
sesame seeds, toasted 1/2 cup
chicken st 1 gallon
Cooking Method
1. Grind all the whole spices in a coffee grinder.
2. Puree chiles with just enough water to get it moving. DO NOT USE A LOT OF WATER.
3. Heat tilt-skillet until you can smell the metal. Add lard and melt completely.
4. Add enough chile puree to cover bottom and stir constantly to keep from burning. Fry until puree reaches
a dark color.
5. Add remaining chile paste in 8 ounce batches strirring constantly.
6. Cook out chile puree for an additional 2-3 hours. Whisk in 1 ounce intervals of water as needed if sticking
occurrs. Stir occassionally.
7. While chiles are cooking, blend and strain into separate container: raisins, tomato, tomatillo, onions,
garlic, and plantains.
8. When chile is a dark brown paste, strain blended ingredients into the skillet.
9. Continue to cook for 2 hours on medium heat.
10. While cooking. Blend together: tortillas, bread, peanuts, and sesame seeds with chicken stock. Add to pot.
11. Stir chocolate into sauce and continue to cook for 2 hours.
12. Add ground, dry spices.
13. Taste and adjust seasoning with salt and piloncillo.