Black bean mole

Yield: 4 servings

Measure Ingredient
1½ teaspoon Cumin seeds
1½ teaspoon Dried oregano
1 tablespoon Sesame seeds
2 tablespoons Pure ground pasilla chili
\N \N Powder
1 cup Cooked black beans( rinsed
\N \N If using canned)
1 cup Chopped tomatoes
1 tablespoon Worcestershire sauce
1 cup Chicken stock
1 teaspoon Honey
¼ cup Cilantro leaves, loosely
\N \N Packed
2 teaspoons Lime juice
2 tablespoons Butter
\N \N Salt and pepper

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


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