Free Recipe Emeril s Mole Sauce
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Emeril s Mole Sauce Recipe
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
Emeril s Mole Sauce Preparation
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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