Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

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