We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

You're never too old for God

Emeril’s Mole Sauce

0
(0)
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

A Message from our Provider:

“If the church wants a better pastor, it only needs to pray for the one it has.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?