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Ancho-Cashew Mole Sauce

Cuisine: Mexican
Serves: 16 people

Recipe Ingredients

7   Dried ancho chiles - (about 1/4 pound)
4 cups 948mlBoiling water
1 cup 62g / 2.2ozChopped peeled tomato
1/4 cup 27g / 1ozSesame seeds
1/4 cup 36g / 1.3ozCashews - chopped
1   Corn tortilla - (6-inch)
1   Pumpernickel bread slice - (1-ounce) toasted
1 tablespoon 15mlVegetable oil
1/2 cup 31g / 1.1ozSliced onion - separated into rings
1   Garlic - minced
1/4 cup 40g / 1.4ozRaisins
1 tablespoon 15mlChopped pitted prunes
1/2 teaspoon 2.5mlGround cinnamon
1/4 teaspoon 1.3mlGround coriander
1/4 teaspoon 1.3mlAniseeds - crushed
1/8 teaspoon 0.6mlGround cloves
4 cups 948mlLow-salt chicken broth - divided
1 teaspoon 5mlSugar
1/4 teaspoon 1.3mlSalt

Recipe Instructions

Remove stems and seeds from chiles, reserving 2 tablespoons seeds; discard stems. Tear chiles into large pieces, and place in a large skillet over medium heat. Cook for 5 minutes or until thoroughly heated, turning pieces occasionally (be careful not to burn the chiles). Combine chiles and boiling water in a large bowl; cover and let stand 1 hour. Drain. Combine chiles and tomato in a large bowl; set aside.

Combine sesame seeds and cashews in skillet over medium heat. Cook for 3 minutes or until the sesame seeds are lightly browned, shaking the skillet frequently. Add reserved chile seeds; cook an additional 2 minutes or until lightly browned. Add sesame seed mixture to tomato mixture in bowl; set aside.

Place tortilla in skillet over medium heat. Cook 3 minutes or until thoroughly heated. Tear tortilla and toasted pumpernickel bread into large pieces; add to tomato mixture. Wipe skillet clean with a paper towel. Heat oil in skillet over medium heat. Add onion and garlic; saute 4 minutes or until tender. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.

Combine raisin mixture, tomato mixture, and 1 cup broth in a food processor; process until smooth. Press mixture through a fine sieve into a bowl; discard solids.

Combine mixture and remaining broth in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or until thickened, stirring occasionally. Remove from the heat; stir in sugar and salt. Yield: 4 cups (serving size: 1/4 cup).

Cooking Light, Jul/Aug 1995, page 66


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