Chile Ancho Sopa de Chocolate

Name: Chile Ancho Sopa de Chocolate
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

YOSSY AREFI

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.

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.

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.