| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Essnce02 | 1 | servings | |
INGREDIENTS
| 1 1/2 | ts | Cumin seeds |
| 1 1/2 | ts | Dried oregano |
| 1 | tb | Sesame seeds |
| 2 | tb | Pure ground Pasilla chili powder |
| 1 | c | Cooked black beans; rinsed if canned |
| 1 | c | Chopped tomatoes |
| 1 | tb | Worcestershire sauce |
| 1 | c | Chicken stock |
| 1 | ts | Honey |
| 1/4 | c | Loosely-packed cilantro leaves |
| 2 | ts | Lime juice |
| 2 | tb | Butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips. This recipe yields about 3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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