My favourite of the three so far.
10 tomatillos, husked and washed
2 fresh jalapenos
2 fresh poblano
5 dried chipotles, stemmed and seeded
10 mulatto, stemmed and seeded
12 ancho, stemmed and seeded
6 mirasol, stemmed and seeded
1/2 Thompson raisins
4 TB coriander seeds
2 TB cumin seeds
1 TB anise seeds
9 whole cloves
1 C almonds
1 C sesame seeds
5 small tortillas
5 small onions (supposed to leave the peel on, I forgot), quartered
1 head of garlic, separated into cloves, leave the peel on
5 large roma tomatoes, quartered, cored
1 TB ground cinnamon
100 g/4 oz unsweetened baker’s chocolate
flavourful broth, if you have room left in your cookware to add anything (I didn’t)
a single drop of human blood (don’t ask)
1. place the tomatillos, the whole fresh jalapenos and poblanos as well as all the tomatillos under a broiler. Turn periodically as the skins become blackened. Place the peppers in a bowl with a lid to sweat, and the tomatillos in a bowl for later. Stem, seed, and peel the peppers down the way.
2. place the chipotles, mulatto, ancho, mirasol and raisins into a large bowl. Cover with water off the boil and let soften for 15 minutes or longer.
3. heat a frying pan to medium. Toast the coriander, cumin, cloves, and anise seeds. Cool, grind, reserve.
4. toast the almonds, set aside. Toast the sesame seeds. Grind both to a mealy consistency. Reserve.
5. toast the tortillas. Reserve.
6. dry fry the onions on each side, until brown. Peel, reserve.
7. dry fry the garlic, turning on each side until brown. Peal, reserve.
8. dry fry the roma tomatoes until the skins blacken. Reserve.
9. heat oil in large pot (big dutch oven in this case) over medium heat. Add tomatillos, jalapenos, plobanos, onions, garlic, roma tomatoes. Stir everything.
10. Add chipotle, mulatto, ancho, mirasol, raisins and soaking water. Leave some room. Stir.
11. Add ground spices, seed/nut meal, torn up tortilla pieces. Mix everything together and heat through.
12. Remove from heat. Blend with an immersion blender until you reach an even consistency.
13. Add chocolate and cinnamon. Let it melt slowly, stir in throughout.
14. Reduce heat to low and let simmer for an hour at the least. Keep stirring as the chocolate can scorch to the bottom of the pan.
15. Remove from heat. Puree in a blender in batches.
Makes about 6 L (a gallon and a half. Is that right?)
This is a spice paste of sorts. It can be thinned out and used for other delicious dishes.