Salsa Mole Recipe
Yield: 5 cupsRecipe by luhu.jp
Ingredients:
4 tbsp: Canola oil,
1 pinch: Anise seed,
2 tbsp: Sesame seeds,
1: Tomato, seeded and chopped
1/4 cup: Almond slivers,
1/2 cup: Onion, (s), chopped
Pref raw,
2: Garlic clove, (s), minced
2 tbsp: Unsalted,
2 cup: Chicken stock,
Dry-roasted peanuts,
2 ounce: Semi-sweet chocolate,
2 tbsp: Raisins,
1: Cinnamon stick,
3/4 cup: Breadcrumbs,
1 tbsp: Turbinado sugar,
2: Low-fat tortillas, crumbled
2 tsp: Salt substitute,
3 Cloves: ,
1/2 cup: Warm water,
Directions:
Heat a deep skillet until a drop of water sizzles away. Add 2 tbs of
the canola oil to coat the skillet. Fry sesame seeds, almonds,
peanuts, and raisins for 5 min. Add breadcrumbs, tortillas, coves,
anise seed, tomato, onion, and garlic and saute for 5 min more.
Remove from heat and let cool slightly, then add all to a blender,
including the chicken stock. Blend to puree. Strain mixture through a
coarse sieve and then blend again, adding the residue from the
strainer. Continue until you have a puree and all of the mix has
cleared the strainer. Remove to a bowl to free blender for next step.
In the skillet, add the remaining 2 tbs canola oil and bring up to
moderate heat. Add chocolate, cinnamon stick, sugar and salt and cook
for no more than 2 min. Remove to blender and add 1/2 cup warm
water. Blend until nearly a puree (use more water if needed). Strain
and discard coriander seeds stick residue.
Combine both mixtures in skillet and simmer until thick.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 58-59
Submitted By DIANE LAZARUS On 11-27-95
Source from luhu.jp
the canola oil to coat the skillet. Fry sesame seeds, almonds,
peanuts, and raisins for 5 min. Add breadcrumbs, tortillas, coves,
anise seed, tomato, onion, and garlic and saute for 5 min more.
Remove from heat and let cool slightly, then add all to a blender,
including the chicken stock. Blend to puree. Strain mixture through a
coarse sieve and then blend again, adding the residue from the
strainer. Continue until you have a puree and all of the mix has
cleared the strainer. Remove to a bowl to free blender for next step.
In the skillet, add the remaining 2 tbs canola oil and bring up to
moderate heat. Add chocolate, cinnamon stick, sugar and salt and cook
for no more than 2 min. Remove to blender and add 1/2 cup warm
water. Blend until nearly a puree (use more water if needed). Strain
and discard coriander seeds stick residue.
Combine both mixtures in skillet and simmer until thick.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 58-59
Submitted By DIANE LAZARUS On 11-27-95
Source from luhu.jp