mole sauce

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Mole Sauce

 

Recipe By :Mary Harrison Carroll

Serving Size : 8 Preparation Time :0:00

Categories : Condiments & Extras {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ancho chilies

2 pastilla chilies

2 mulato chilies

1/3 cup almonds

1/4 cup sesame seeds

1/2 tablespoon ground cinnamon

3 whole cloves

1/4 teaspoon anise seed

1/4 teaspoon coriander seeds

1 large tomato -- coarsely chopped

1/2 corn tortilla -- torn into small pieces

1/4 cup raisins

2 cloves fresh garlic -- peeled

1 teaspoon unsweetened cocoa

or roasted carob powder

1 tablespoon safflower oil

 

Wearing rubber gloves, remove seeds and stems from dried chilies. Place in

boiling water to cover. Let soak 10 minutes.

 

In 10-inch non-stick ungreased skillet over medium heat, toast almonds until

fragrant, stirring frequently, about 3 to 4 minutes. Pour into medium bowl.

Repeat process with sesame seeds. Pour into same bowl as almonds. To skillet,

add cinnamon, cloves, anise, and coriander. Heat until fragrant, about 3 to 4

minutes. Watch carefully so seeds and spices do not burn. Place almonds, sesame

seeds, and spices in blender or spice grinder; grind until powdery. Set aside.

Drain soaked chilies; set aside.

 

In blender or food processor, puree tomato, tortilla, raisins, garlic, ground

nuts and spices, cocoa or carob powder, and soaked chilies. Heat oil in skillet,

then add puree. Bring to a boil, lower heat, and simmer 10 minutes.

 

Servings: 6 to 8.

 

Source:

" Tribune Media Services April 23, 2003 "

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Per Serving (excluding unknown items): 123 Calories; 8g Fat (51.2% calories from

fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Mole, the famous Mexican sauce that is often served over chicken or

fish, is also a delicious topping for enchiladas, burritos, or simple vegetables

and rice. It takes a bit of work, but it keeps for more than a week, if

refrigerated in a tightly covered container. The dried chilies (ancho, pastilla,

and mulato) can be purchased at any Mexican market.

 

Nutr. Assoc. : 0 0 2612 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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