INGREDIENTS

INSTRUCTIONS

Toast the sesame seeds and almonds until brown in a skillet. Transfer to
blender; add the onion, garlic, peanut butter, toast and 2 cups water.
Blend until smooth. Heat the oil in a large saucepan. Add the contents of
the blender and simmer for 10-12 minutes until thick, stirring
occasionally.
Slice the chiles anchos down one side; remove seeds and veins; and spread
flat. Toast in a heated saucepan, about 5 minutes per side. Heat the intact
pasillas and guajillos in a cast-iron skillet over medium heat for 4-6
minutes. Turn frequently. Do not blister the skins, or they will taste
bitter. When dark and aromatic, remove from pan and allow to cool. Remove
stems.
Tear half of the chiles into strips and place in blender with the bouillon
cube and 1 cup water; puree. Add the puree to the saucepan with the peanut
mixture and stir well. Tear the remaining chiles and add to blender with 1
more cup water. Puree, and add to saucepan. Bring the sauce to a boil,
stirring continuously. Add 1 cup water and 2 - 4 ozs of the chocolate.
Bring to boil; then simmer for 20 - 30 minutes over low heat, stirring
occasionally, until fairly thick.
Per serving: 330 Calories; 11g Fat (27% calories from fat); 13g Protein;
55g Carbohydrate; 0mg Cholesterol; 225mg Sodium Food Exchanges: 1/2
Starch/Bread; 1/2 Lean Meat; 8 1/2 Vegetable; 2 Fat; 1/2 Other
Carbohydrates
Recipe by: Lowfat Mexican Cooking, Patrick Earvolino
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 11,
1999, converted by MM_Buster v2.0l.

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