Yield: 5 cups
Measure | Ingredient |
---|---|
4 tablespoons | Canola oil |
2 tablespoons | Sesame seeds |
¼ cup | Almond slivers |
\N \N | Pref raw |
2 tablespoons | Unsalted |
\N \N | Dry-roasted peanuts |
2 tablespoons | Raisins |
¾ cup | Breadcrumbs |
2 \N | Low-fat tortillas, crumbled |
3 \N | Cloves |
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
ISBN 0-87358-618-2
pg 58-59
Submitted By DIANE LAZARUS On 11-27-95