It seems what can be simpler, than the chocolate bar offered to tea. Or a chocolate cover on cakes and cakes? And at the word "chocolate" the kindled chocolate drops in cookies, chocolate cream and chocolate shaving on ice cream are remembered. But in any way not chicken on a grill or a meat barbecue. However, Mexicans so don't consider, and think, probably, more widely. Otherwise they wouldn't think up fine chocolate a pier – saturated sauce with a brisk taste of chocolate and spices which they just also give to a fried bird and meat grill.
Spicy sweet, sweet sharp: word-play and kaleidoscope of tastes
And at once it is worth warning the doubting and other sceptics: chocolate a pier – sauce not the sweet, and contained in the recipe chocolate gives to sauce only a bright juicy note, to describe a role of whom in this sauce it will hardly turn out words: it needs to be tried. But it is possible not to go at the other end of the world, on a visit to temperamental hot Mexicans, and to create a similar miracle directly at itself in kitchen. And spicy, sharp and sweet chocolate a pier it is better to try in cold season: it differs in very dense taste from the more traditional fellows
Chocolate, nuts, sunflower seeds and … sharp Chile
In the technology of preparation chocolate a pier there is nothing difficult. Mexican cuisine in principle isn't inclined to complication of dishes. But here it is necessary to attend to a set of the corresponding ingredients nevertheless.
In principle, the main character in this sauce two: directly, bitter chocolate and the Chile hot red pepper, but about everything one after another
So, for chocolate sauce a pier, or Mole Poblano, it is necessary to take ripe tomatoes with dense pulp, sweet violet onions, garlic, any vegetable oil without bright smell, usual salt, broth (chicken or beef), bitter chocolate, peanut, almonds and pumpkin sunflower seeds.
From spices ground cloves, mix of dry ground pepper, a ground cinnamon, the anise seeds (pounded in a mortar or ground), the dry Chile chili powder will be necessary
For a start it is necessary to warm vegetable oil in a frying pan and to properly warm up all spices that they as much as possible disclosed aromas
Peel nuts and fry everything together in separate ware on vegetable oil: peanut, pumpkin sunflower seeds and almonds
Blanch and peel tomatoes from a thin skin, cut randomly. Onions and garlic also to clean and cut. To spices to add vegetables (tomatoes, garlic, onions), nuts and sunflower seeds (almonds, peanut, pumpkin sunflower seeds) to a stewpan, to pour in a little broth – that only slightly "cover" contents, it is good to mix and extinguish on the most minimum fire a baking plate a cover one hour.
In an hour to shake up pan contents in the combine or by means of the blender. Break chocolate hands on small pieces, add to sauce and mix before full dissolution. Correct ready chocolate a pier on salt.
Mexican color: a meal with a pepper corn
It is the simplest to serve such sauce to the fried or baked chicken, having strewed a ready-to-eat meal with cilantro greens, pieces of peanut and ringlets of red burning pepper. As a garnish rice, the Mexican flat cakes of tortilla or a usual thin lavash will be ideal. However, sauce can be served and as an independent dish, with corn chips or lavash pieces dried in an oven.