Mole Sauce Recipe - Cooking Index
Mole Sauce Recipe - Cooking Index
| 1 | Ancho chile | |
| 1 | Pasilla chile | |
| 1 | New Mexico Chile - (dried) | |
| 20 | Almonds - blanched | |
| 1/4 cup | 36g / 1.3oz | Green-tipped banana - diced |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1 | Garlic | |
| 2 | Corn tortillas - torn into pieces | |
| 2 tablespoons | 30ml | Sesame seeds |
| 1 tablespoon | 15ml | Pine nuts |
| 4 cups | 948ml | Chicken broth |
| 6 tablespoons | 90ml | Butter |
| 1 oz | 28g | Semisweet chocolate |
| Salt - to taste |
Arrange chilies on a large baking sheet and bake in a 350F oven until chilies smell toasted (about 10 minutes). Discard stems and seeds; grind chilies to a powder in a blender (or substitute 1/4 cup ground chile powder for roasted, ground chilies.)
To blender, add almonds, banana, cinnamon, garlic, tortillas, sesame seeds, pine nuts and 1 cup of the chicken broth. Whirl until pureed. (Sauce will be grainy.)
Pour into a pan; add butter or margarine, chocolate, and remaining chicken broth. Heat to a simmer, stirring. Season to taste with salt if necessary.
Posted to the BBQ List by "[email protected]" <[email protected]> on Sep 26, 1998.
Source:
Sunset Mexican Cookbook
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