Mole Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for Turkey Mole
Makes about 3 cups
|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||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|
- 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.
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