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