6 Serves
68 Mins
Clean the Ancho and Mulato chiles by removing stems and seeds, then toast them lightly in a dry frying pan until fragrant.
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EgyptianVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
175 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
130 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
1197 mg / 4,700 mgSodium
1479 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
12 g / 28 gSugar
14 g / 50 gSaturated Fat
3 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a saucepan, heat the oil and sauté the onion and garlic until softened.
Combine the toasted chiles, sautéed aromatics, almonds, cinnamon, and chicken stock in a blender and process until completely smooth.
Pour the mixture back into the pot, add the Mexican chocolate, and simmer gently until thickened, seasoning with salt and pepper to taste.
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g2
g7
g
Greek