Yield: 7 servings
|7||Ancho chiles (about 1 lb)|
|4 cups||;water, boiling|
|1 cup||Tomatoes; peeled, chopped|
|¼ cup||Sesame seeds|
|¼ cup||Cashews; chopped|
|1||Corn tortilla (6")|
|1||Bread, pumpernickel; slice toasted (1 oz)|
|½ cup||Onion; sliced, separated into rings|
|1||Garlic clove; minced|
|1 tablespoon||Purnes, pitted; chopped|
|½ teaspoon||Cinnamon, ground|
|¼ teaspoon||Coriander, ground|
|¼ teaspoon||Aniseeds, cruched|
|⅓ teaspoon||Cloves, ground|
|4 cups||Broth, chicken, low salt divided|
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 additonal 2 minutes or until lightly browned. Add sesame seed mixdture to tomato mixture in bowl; set aside.
Place tortilla in skillet over medium heat. Cook 3 minutes or until throughly 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 raisians 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. Serve warm.
Serving size: ¼ cup
Sauce can be stored in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.
Calories 78 (45% from fat); Protein 2.4g; Fat 3.9g (sat 0.7g, mono 1/5g; poly 1/4g). Carb 9.8g; Fiber 2g; Chol 9mg; Iron 1.3mg; Sodium 101mg; Calc 39mg
Submitted By MARGARET YOUNG On 07-28-95