Salsa mole
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Canola oil |
| 2 | tablespoons | Sesame seeds |
| ¼ | cup | Almond slivers |
| Pref raw | ||
| 2 | tablespoons | Unsalted |
| Dry-roasted peanuts | ||
| 2 | tablespoons | Raisins |
| ¾ | cup | Breadcrumbs |
| 2 | Low-fat tortillas, crumbled | |
| 3 | Cloves | |
| 1 | pinch | Anise seed |
| 1 | Tomato, seeded and chopped | |
| ½ | cup | Onion(s), chopped |
| 2 | Garlic clove(s), minced | |
| 2 | cups | Chicken stock |
| 2 | ounces | Semi-sweet chocolate |
| 1 | Cinnamon stick | |
| 1 | tablespoon | Turbinado sugar |
| 2 | teaspoons | Salt substitute |
| ½ | cup | Warm water |
Directions
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
ISBN 0-87358-618-2
pg 58-59
Submitted By DIANE LAZARUS On 11-27-95