| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shelled pumpkin seeds |
| 1/4 | c | Shelled pistachio nuts |
| 1/4 | c | Roasted pine nuts |
| 2 | Poblano peppers | |
| 1 | md | Onion; quartered |
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1 | tb | Tamarind paste |
| 1 | tb | Dark cane or corn syrup |
| 1 | ts | Distilled white vinegar |
| 1 | c | Plus 1 tablespoon olive oil |
| 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA29 Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. Serve the mole sauce with the tamales. Yield: about 2 to 2 1/2 cups Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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