First prepare the chiles by dry roasting the chile on a pan over medium heat until they have softened. Don’t burn or crisp them and feel free to add a tiny amount of water to help the process. Remove the stem and seeds and after the chiles have been lightly roasted.
Combine the roasted chiles, onion, garlic, tomatoes, sesame seeds, almonds, tortilla strips, raisins, cloves, cinnamon and coriander. Puree the mixture in a blender until smooth. Heat oil in a skillet and saute the puree for 10 min, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 min. Let the sauce get thick before finishing. When the sauce is cool, store in an airtight container in the refrigerator. This makes enough mole for several meals. Place 1 cup on two cut up chicken breasts (or anything vegetables or meat) and bake for 45 min.
Mexican Chipotle Marinade
Mexican Chipotle Marinade(This is a classic Mexican marinade that can be used for any type of meat or vegetable but we recommend pork tenderloin)
6 FTF smoked Chipotle chiles, stemmed and either left whole or finely chopped
6 garlic cloves, minced or sliced thinly
2 long strips of orange zest
3/4 cup fresh-squeezed orange juice
1/4 cup fresh-squeezed lime juice
2 tablespoons red wine vinegar or apple cider vinegar
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil
In a saucepan heat the olive oil, Chipotles, and garlic over high heat until the garlic is lightly browned.
Add the other ingredients to the saucepan and simmer over high heat until reduced by 1/3, or about 3-5 minutes.
Either puree the ingredients in a food processor and let cool or simply let cool.
Use the cooled marinade to coat 1-2 lbs of meat or vegetables and set in refrigerator for at least 6 hours before grilling.
Chocolate Chili Gelato
Chocolate Chili Gelato(this our version of a Sicilian Chocolate Chile Pepper recipe from Ice Cream Nation. We have made a few changes that we think make it smoother and smokier!)
1-3 FTF smoked Cyklon chile peppers (adjust according to your heat preference)
2 of pinches of salt
Dissolve the corn starch wholly in 1/2 cup of cold milk. Set aside.
Combine all the other ingredients (including the rest of the milk) except for the chocolate in a saucepan.
Heat on medium heat until steaming hot, then add the chocolate (cut in pieces) and allow to melt.
When the chocolate has melted, add the corn starch dissolved in milk. Continue to cook without letting the base boil for about 2-3 minutes: this should typically be sufficient for the corn starch to thicken the ice cream base sufficiently.
Take off from the heat and allow to cool down as quickly as possible (like in a container put in a sink filled with cold water). Transfer to the fridge for further chilling at least for a few hours.
When the ice cream base has chilled, put it in a freezer-safe container (you may want to put the base through a sieve and remove any pieces of chile pepper at this stage) and still-freeze in your freezer:
Let the base remain in the freezer about 30-45 minutes, then take out the container and churn the ice cream by hand (I like to use a fork) or whatever tool you prefer until all has been evenly handled. In the beginning, you will notice that you mainly have to disperse what has begun to freeze along the sides of the container. Return the container to the freezer.
Wait between 20-30 minutes or so and repeat the churning.
Wait another 20-30 minutes and repeat it again. And possibly a third time.
By now, you should have a quite smooth, evenly freezing ice cream in the making. If you like soft serve, you could start pondering whether to start enjoying your ice cream already now. Or wait some additional hours, after which you probably need to allow your ice cream some time outside the freezer to soften it (about 20 minutes in the fridge or so should do).