| 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 "leamark@southwind.net" <leamark@southwind.net> on
Sep 26, 1998, converted by MM_Buster v2.0l.
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