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Mole Sauce
Ingredients:
1 whole ancho chile
1 whole pasilla chile
1 whole New Mexico Chile -- (dried)
20 almonds -- blanched
1/4 cup green-tipped banana -- diced
1 teaspoon ground cinnamon
1 clove garlic
2 corn tortillas -- torn into pieces
2 tablespoon sesame seeds
1 tablespoon pine nuts
4 cups chicken broth
6 tablespoon butter
1 ounce semisweet chocolate
salt -- to taste
Instructions:
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 "leamark@southwind.net"
on Sep 26, 1998. |
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