8 oz. dried chile Negro
8 oz. Dried chile ancho
23 oz. Mexican Chocolate
8 medium sliced fried bread in oil
4 Tbs. whole black pepper
24 whole cloves
16 Tbs. toasted sesame seeds
4 whole fried tomatoes fried in oil
4 large onion, quartered and fried in oil
4 large clove garlic
4 tbs. Salt
16 cups vegetable stock

Pull of the end of the chiles and save the seeds. Toast the chile seed to brown, but not burnt. Toast the sesame seeds. Fry chiles in olive oil. Blend all ingredients. Cook until it is slightly thickened and strain.


*Miramonte Restaurant & Café*