250g |
tinned or fresh tomatillos, drained if tinned, outside leaves removed if fresh, (see Latin Larder) |
2 |
garlic cloves |
100g |
sesame seeds |
40g |
blanched almonds |
75g |
dried mulato chillies, (see Latin Larder) |
30g |
dried pasilla chillies, (see Latin Larder) |
2 tablespoons |
vegetable oil |
40g |
raisins |
1/2 |
cinnamon stick, broken into pieces |
2 teaspoons |
black peppercorns |
1/2 |
star anise |
2 |
whole cloves |
1 teaspoon |
cumin seeds |
1 litre |
chicken stock |
1 thick slice |
day-old, crusty white bread |
15g |
dark bitter chocolate, minimum 50% cocoa solids, roughly chopped |
1 large handful |
oregano leaves |
1 1/2 tablespoons |
sherry vinegar |
1 1/2 tablespoons |
sugar |
|
sea salt, to taste |