Mole sauce (for black tamales)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ⅔ | cup | Yellow onion; sliced |
| 3 | cups | Garlic; minced |
| 1 | tablespoon | Sesame seed; toasted |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Coriander seed; toasted and crushed |
| 3 | tablespoons | Pure Ancho chili powder; ground |
| 2 | teaspoons | Fresh cilantro; chopped |
| 3 | cups | Chicken stock |
| 2 | tablespoons | Smooth peanut butter |
| 2½ | tablespoon | Tomato paste |
| 4 | tablespoons | Golden raisins |
| 1 | ounce | Unsweetened chocolate; chopped |
| Salt and freshly ground black pepper; to taste | ||
Directions
In a deep sauce pan add oil, onion, garlic, sesame, cinnamon, cloves, coriander, ground chile and cilantro and saute over moderate heat until vegetables are very soft. Add stock and simmer partially covered for 10 minutes stirring occasionally.
In a food processor, blender or with an immersion blender, add peanut butter, tomato paste, raisins, and chocolate and process until smooth.
Return sauce to pan and simmer covered. Thin with additional stock if necessary. Yield: approximately 2 cup Recipe By : COOKING RIGHT SHOW #CR9723 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 09:08:48 -0400 From: Bill Spalding <billspa@...>