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1
Make the spice blend: Combine all of the ingredients until completely incorporated.
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2
Set aside or store in an airtight container.
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3
Make the pesto: Place the cilantro, cheese, almonds and garlic in the bowl of a food processor.
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4
Turn on the machine and slowly pour in the oil until the pesto reaches a spreadable but not runny consistency.
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5
Season with salt and pepper to taste and set aside.
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6
Make the tortillas and mole: Heat the oil in a large skillet over high heat.
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7
Fry the tortillas, one at a time, until crispy, 20 to 30 seconds per side.
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8
Remove, drain on paper towels, and transfer to the bowl of a food processor.
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9
Reduce heat to medium-high.
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10
Add the chiles to the skillet and cook until crisp, about 20 seconds per side.
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11
Remove and transfer to food processor.
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12
Add the onion and garlic to the skillet and cook, stirring occasionally, ?for 2 minutes.
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13
Remove and transfer to food processor.
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14
Reduce heat to medium.
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15
Remove all but 3 tablespoons of the oil from the skillet or add more oil, if needed.
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16
Add the almonds, toast until golden brown, 2 to 3 minutes, and transfer to food processor.
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17
Add 1 1/2 cups of the stock to the food processor and puree the mixture.
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18
Pour the puree into a large saucepan over medium-high heat.
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19
Add the chocolate stout, tomatoes, cinnamon, cloves, raisins, and remaining stock, and bring to a boil.
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20
Reduce the heat to medium and simmer, stirring occasionally, until the mixture thickens to a sauce consistency.
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21
Transfer the mixture to a food processor.
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22
Add the maple syrup, honey, and lime juice, and puree.
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23
Pour the puree back into the saucepan and simmer for 10 minutes.
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24
Season with salt and pepper to taste and keep warm, or store, refrigerated, in an airtight container, for up to 10 days.
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25
Heat oven to 400F.
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26
Make the hash: Bring the whiskey to a boil in a small saucepan.
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27
Remove from heat and pour into a small bowl containing the currants.
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28
Let stand for 20 minutes and drain off any excess liquid.
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29
Set the currants aside.
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30
Use a fork to poke holes in the yam.
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31
Place it on a baking sheet lined with parchment paper.
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32
Place in the oven and bake until tender, about 30 minutes.
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33
Remove from oven and let cool.
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34
Peel the yam, mash and set aside.
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35
Heat the butter in a large saute pan over medium heat.
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36
Add the onion, jalapeno and currants.
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37
Season with salt and pepper, and cook until the vegetables are soft and tender, about 6 minutes.
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38
Add the mashed yam and garlic, and cook, stirring occasionally, for 5 minutes.
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39
Remove from heat and transfer to a shallow baking dish.
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40
Smooth the mixture into an even layer.
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41
When cool enough to handle, use a 3-inch ring mold to form 1-inch thick patties.
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42
Heat a thin layer of olive oil in a large skillet over medium-high heat and saute the patties until golden brown, about 1 minute per side.
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43
Remove from heat and keep warm.
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44
Prepare the pork: Heat the oil in a large saute pan over high heat.
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45
Rub the tenderloins evenly with the spice blend and place the tenderloins in the skillet (keeping them straight).
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46
Cook until browned, about 45 seconds on each side.
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47
Remove from the skillet and transfer to a baking sheet.
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48
Transfer to the oven and bake to medium doneness, about 10 minutes.
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49
Transfer tenderloins to a plate and cover with aluminum foil.
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50
Let stand for ?10 minutes.
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51
To serve, ladle some of the mole into the middle of a round plate so that it forms a circle.
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52
Cut the tenderloins into 1/2-inch-thick slices.
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53
Place a hash patty in the center of the plate and arrange slices of pork around the patty.
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54
Spoon a small mound of the pesto atop the patty and serve immediately.
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55
*Note: Wear gloves when chopping peppers, and avoid touching your eyes.
