Mole Sauce
Browse the recipe Mole Sauce
YIELD Makes about 3 cups
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INGREDIENTS
| 1 | tablespoon olive oil |
| 1 | small onion, chopped |
| 1/4 | cup chili powder |
| 4 | cloves garlic, minced |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground cloves |
| 1/2 | teaspoon anise seeds or fennel seeds |
| 1 | large tomato, seeded and chopped |
| 1/3 | cup raisins |
| 1 | large ripe banana, cut into 1-inch pieces |
| 1 | corn or flour tortilla, torn into pieces, or 1 slice bread, torn into pieces |
| 2 | cups reduced-sodium chicken broth, divided |
| 1 | square (1 ounce) semisweet chocolate |
PREPARATION:
- Heat oil over medium heat in large nonstick skillet. Add onion. Cook and stir 5 minutes or until tender. Add chili powder, garlic, cinnamon, cloves and anise seeds. Cook and stir 3 minutes or until mixture is dry and somewhat darker. Add tomato and raisins. Cover; cook 3 minutes or until tomato is tender.
- Pour mixture into food processor with reserved almond mixture. Add banana, tortilla and 1/2 cup broth; process until pureed. Return to skillet over medium heat and bring to a simmer. Add chocolate; stir until melted. Add remaining 1-1/2 cups broth; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally, to allow flavors to blend.
This recipe appears in:
Turkey Mole
/ Mexican