Chile Ancho Sopa de Chocolate
Inspired by Mexico's robust _moles_, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
Yield: serves 6-8
- 3 dried ancho chiles
- 4 medium plum tomatoes, cored
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 1 tbsp. olive oil
- 2 tsp. ground cinnamon
- 2 tsp. sugar
- 1 tsp. ground cumin
- 6 cups chicken or vegetable stock
- 3 oz. semisweet chocolate, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- Sour cream, sliced avocado, cilantro leaves, and fried
- Tortilla strips, for serving
- Heat a 6-qt. Dutch oven over medium-high heat. Add chiles and cook, turning once, until lightly toasted, about 5 minutes. Transfer to a bowl, pour over 1 cup boiling water, and let sit until soft, about 30 minutes.
- Drain chiles, reserving soaking liquid, and remove and discard stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, along with garlic, cinnamon, sugar, and cumin; puree until very smooth and set aside.
- Return pan to medium-high heat, and add oil. When hot, add chile purée, and fry, stirring constantly, until slightly reduced, about 10 minutes. Add stock, and bring to a boil; remove from heat, stir in chocolate, and season with salt and pepper. Serve ladled into bowls with a dollop of sour cream, a few slices of avocado, cilantro leaves and some tortilla strips.