Black bean mole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cumin seeds |
| 1½ | teaspoon | Dried oregano |
| 1 | tablespoon | Sesame seeds |
| 2 | tablespoons | Pure ground pasilla chili |
| Powder | ||
| 1 | cup | Cooked black beans( rinsed |
| If using canned) | ||
| 1 | cup | Chopped tomatoes |
| 1 | tablespoon | Worcestershire sauce |
| 1 | cup | Chicken stock |
| 1 | teaspoon | Honey |
| ¼ | cup | Cilantro leaves, loosely |
| Packed | ||
| 2 | teaspoons | Lime juice |
| 2 | tablespoons | Butter |
| Salt and pepper | ||
Directions
In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste.
Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips.
Yield: about 3 cups of sauce
ESSENCE OF EMERIL SHOW # EE2207