TEQUILA SAUSAGE WITH CHOCOLATE MOLE SAUCE

TEQUILA SAUSAGE WITH CHOCOLATE MOLE SAUCE


TEQUILA SAUSAGE
2-1/2 lbs. ground pork
7 garlic cloves, minced or pressed
2 tsp. chopped fresh sage leaves or 2/3 tsp. rubbed sage
1-1/4 tsp. fennel seeds
¼ tsp., cayenne
1-1/4 tsp., salt
2/3 cup tequila, preferably gold
18 corn or 12 flour tortillas, warmed or crisped just before serving

TOPPING
Chocolate Mole Sauce (recipe follows)
Pan-Grilled Scallions
Dressed Cilantro
2 cups chopped tomatoes
2 limes, cut into 6 to 9 wedges each


To make the Tequila Sausage, place the pork in a large bowl. Add the garlic, sage, fennel seeds, cayenne, salt and tequila. Mix together with your hands to blend well. Use right away, or cover and refrigerate for up to 2 days.

2. Crumble the sausage into a large frying pan. Cook over high heat, stirring occasionally to break up any chunks, until thoroughly browned. About 10 minutes.

To assemble, spread about 1/3 cup of the sausage. In the center of a warm or crisp tortilla. Top with Chocolate Mole Sauce, Pan Grilled Scallion, Dressed Cilantro, and chopped tomatoes. Fold and serve with a thin wedge of the lime on the side.

CHOCOLATE MOLE SAUCE

2-1/2 cups chicken stock or broth
5 garlic cloves minced or pressed
2-1/2 oz. bittersweet chocolate
1/3 cup pure chili powder
1/8 tsp. grated nutmeg

1- Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.