Red Mole with Unsweetened Chocolate

• 1 large tomato, cut into 8 wedges
• 1 medium onion, cut into 8 wedges
• 3 garlic cloves
• Small amount of oil
• Creole Spice, recipe enclosed
• 2 slices toasted French bread
• 2 tablespoon sesame seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 8 Ancho chiles, roasted over an open flame for 30 seconds, then soaked in hot water for 1 hour
• 2 cups chicken stock
• 1 tablespoon dried oregano
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon allspice, ground
• Salt and pepper
• 1/2 ounce unsweetened chocolate, chopped
• Two-6 ounce turkey cutlets, grilled on a very low part of the grill
• 2 corn tortillas
• 1/2 cup tomato salsa

1. Preheat oven to 400 degrees.
2. Toss the tomatoes, onions, and garlic with a small amount of oil and season with creole spice.
3. Roast for 20 minutes, or until a rich brown color occurs.
4. Place in a large bowl along with the French bread, sesame seeds, and cumin.
5. In the work bowl of a food processor combine the chiles with 1 cup of stock, and 1/4 cup of the soaking liquid.
6. Process until a thick puree has developed.
7. Add the tomato-onion mixture, as well as the oregano, cinnamon, allspice, remaining stock and salt and pepper.
8. Puree as smooth as possible.
9. Place in a saucepan, bring up to a simmer, and add the chocolate, stirring to incorporate.
10. Serve with the grilled turkey cutlet, corn tortillas, and salsa.

tomato, onion, garlic, amount of oil, creole spice, bread, sesame seeds, cumin seeds, chiles, chicken stock, oregano, cinnamon, allspice, salt, chocolate, turkey cutlets, corn tortillas, tomato salsa

Taken from www.foodnetwork.com/recipes/emeril-lagasse/red-mole-with-unsweetened-chocolate-recipe.html (may not work)