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    Mole: Emeril's Mole Sauce

    Source of Recipe

    Emeril Lagasse

    List of Ingredients

    1/2 cup shelled pumpkin seeds
    1/4 cup shelled pistachio nuts
    1/4 cup roasted pine nuts
    2 poblano peppers
    1 medium onion, quartered
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1 tablespoon tamarind paste
    1 tablespoon dark corn syrup
    1 teaspoon distilled white vinegar
    1 cup + 1 tbl. olive oil
    1/2 cup chicken stock
    1/2 cup heavy cream

    Recipe

    Preheat the oven to 400ºF. 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

 

 

 


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