Yield: 5 cups
|4 tablespoons||Canola oil|
|2 tablespoons||Sesame seeds|
|¼ cup||Almond slivers|
|\N \N||Pref raw|
|\N \N||Dry-roasted peanuts|
|2 \N||Low-fat tortillas, crumbled|
|1 pinch||Anise seed|
|1 \N||Tomato, seeded and chopped|
|½ cup||Onion(s), chopped|
|2 \N||Garlic clove(s), minced|
|2 cups||Chicken stock|
|2 ounces||Semi-sweet chocolate|
|1 \N||Cinnamon stick|
|1 tablespoon||Turbinado sugar|
|2 teaspoons||Salt substitute|
|½ cup||Warm water|
Heat a deep skillet until a drop of water sizzles away. Add 2 tbs of the canola oil to coat the skillet. Fry sesame seeds, almonds, peanuts, and raisins for 5 min. Add breadcrumbs, tortillas, coves, anise seed, tomato, onion, and garlic and saute for 5 min more.
Remove from heat and let cool slightly, then add all to a blender, including the chicken stock. Blend to puree. Strain mixture through a coarse sieve and then blend again, adding the residue from the strainer. Continue until you have a puree and all of the mix has cleared the strainer. Remove to a bowl to free blender for next step.
In the skillet, add the remaining 2 tbs canola oil and bring up to moderate heat. Add chocolate, cinnamon stick, sugar and salt and cook for no more than 2 min. Remove to blender and add ½ cup warm water. Blend until nearly a puree (use more water if needed). Strain and discard coriander seeds stick residue.
Combine both mixtures in skillet and simmer until thick.
Healthy Southwestern Cooking
by Bob Wiseman
Submitted By DIANE LAZARUS On 11-27-95