Ancho-Cashew Mole Sauce Recipe - Cooking Index
Ancho-Cashew Mole Sauce Recipe - Cooking Index
| 7 | Dried ancho chiles - (about 1/4 pound) | |
| 4 cups | 948ml | Boiling water |
| 1 cup | 62g / 2.2oz | Chopped peeled tomato |
| 1/4 cup | 27g / 1oz | Sesame seeds |
| 1/4 cup | 36g / 1.3oz | Cashews - chopped |
| 1 | Corn tortilla - (6-inch) | |
| 1 | Pumpernickel bread slice - (1-ounce) toasted | |
| 1 tablespoon | 15ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Sliced onion - separated into rings |
| 1 | Garlic - minced | |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1 tablespoon | 15ml | Chopped pitted prunes |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground coriander |
| 1/4 teaspoon | 1.3ml | Aniseeds - crushed |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 4 cups | 948ml | Low-salt chicken broth - divided |
| 1 teaspoon | 5ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
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).
Source:
Cooking Light, Jul/Aug 1995, page 66
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