3 pasilla chili peppers
3 ancho chili peppers
1 teaspoon of ground coriander seed
1 teaspoon of nutmeg
1 teaspoon of ground cloves
1 teaspoon of anise seed
1 teaspoon of cinnamon (optional)
1 cup of ground almonds or almond meal
2 cups of chicken broth
1 round of Mexican chocolate
2 blocks of semi-sweet baking chocolate
Salt and raw sugar to taste
Roasted sesame seeds for garnish
Remove the seeds from the chilies. Finely grind the chilies in a food processor.
In a medium saucepan, heat the chicken broth and add a heaping tablespoon of the ground chilies, the chocolate, spices and almond meal. Melt the chocolate and continue to cook gently until the mixture thickens. Adjust to taste by adding salt, raw sugar or more ground chilies.
Cool the dip and place in a Mexican ceramic bowl. Sprinkle with roasted sesame seeds and enjoy with your favorite chips and cerveza on May 5 or all year round.
(Recipe from The Kitchen Shrink’s column, entitled Ole Mole ! May Is One Big Cinco De Mayo Celebration)