Name: Mole Sauce
Ingredients: 1 Whole ancho chile; 1 Whole pasilla chile; 1 Whole New Mexico Chile; (dried); 20 Almonds; blanched; 1/4 c Green-tipped banana; diced; 1 ts Ground cinnamon; 1 Clove garlic; 2 Corn tortillas; torn into pieces; 2 tb Sesame seeds; 1 tb Pine nuts; 4 c Chicken broth; 6 tb Butter; 1 oz Semisweet chocolate; Salt; to taste

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Sauces	1	Servings

INGREDIENTS

1		Whole ancho chile
1		Whole pasilla chile
1		Whole New Mexico Chile; (dried)
20		Almonds; blanched
1/4	c	Green-tipped banana; diced
1	ts	Ground cinnamon
1		Clove garlic
2		Corn tortillas; torn into pieces
2	tb	Sesame seeds
1	tb	Pine nuts
4	c	Chicken broth
6	tb	Butter
1	oz	Semisweet chocolate
		Salt; to taste

INSTRUCTIONS

Arrange chiles on a large baking sheet and bake in a 350 degree oven until
chiles smell toasted (about 10 minutes). Discared stems and seeds; grind
chiles to a powder in a blender (or substitute 1/4 cup ground chile powder
for roasted, ground chiles.)
To blender, add almonds, banana, cinammon, garlic, tortillas, sesame seeds,
pine nuts and 1 cup of the chicken broth. Whirl until pureed. (Sauce will
be grainy.)
Pour into a pan; add butter or margarine, chocolate, and remaining chicken
broth. Heat to a simmer, stirring. Season to taste with salt if necessary.
NOTES : Side Note:  "mole" refers to a whole category of sauces; mole
polblano always includes its signature ingredient: chocolate. A green mole,
made with tomatillos, is also declicious with chicken.
Recipe by: Sunset Mexican Cookbook
Posted to bbq-digest by "[email protected]" <[email protected]> on
Sep 26, 1998, converted by MM_Buster v2.0l.

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