1 1/2 cups Vegetable broth
1/8 teaspoon cumin seed — crushed
1 ounce mexican drinking chocolate — broken
bay leaf
1/4 teaspoon oregano
1 each orange zest
Peanut oil — enough to saute
1/2 each medium onion — roughly chopped
4 each chiles anchos — slit open, seeded and veined
6 ounces tomatillo — washed and peeled
4 each garlic
1 each bread slice — dry
1/2 each tostada
2 pounds sweet potato
sea salt — to taste

Peel and dice sweet potatoes. Fluff with olive oil and roast in 500 degree oven until tender, but still firm. About 25 minutes. Place in refrigerator until cool.

Combine first 6 ingredients in a pot large enough to contain all the ingredients except the sweet potatoes. Bring to simmer.

In a large saute pan (or brazier) add enough peanut oil to cover bottom of pan by about an eighth of an inch.
Saute onions in oil. Remove and add to broth.

MAKE SURE THERE’S PLENTY OF VENTILATION. Saute anchos in oil. They turn a kind of tobacco brown inside when they’re done. It only takes a couple of seconds. Remove and add to broth.

Saute tomatillos and garlic in oil until golden brown. Remove and add to broth.

Saute bread and tostados in oil just until golden. Remove and add to broth. Let stand for 15 minutes.

Remove bay leaves from broth just before blending.

In the large blender, add the above mixture in less than half-jar batches at a time. Pulse/blend until pureed. Salt to taste. If you intend to use this right away, pour it into a sauce pan as you go. If you intend to refridgerate it, pour it into a shallow pan as you go and once you’re done place this into the refridgerator to cool. Then cover.

To heat and serve; place pureed sauce in a large pot with a bit more broth to make it all stirrable. Make sure sauce is hot before sweet potatoes are added. Add sweet potatoes. Heat mixture to 165 degrees on an instant read thermometer and serve with rice, beans and tortillas.

Copyright 2002, Daniel C. McGlothlen