| 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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