Ancho-Cashew Mole Sauce
Serves 16
Recipe By: Cooking Light
7 dried ancho chiles -- (about 1/4 pound)
4 cups boiling water
1 cup chopped peeled tomato
1/4 cup sesame seeds
1/4 cup cashews -- chopped
1 corn tortilla -- (6-inch)
1 pumpernickel bread slice -- (1-ounce) toasted
1 tablespoon vegetable oil
1/2 cup sliced onion -- separated into rings
1 clove garlic -- minced
1/4 cup raisins
1 tablespoon chopped pitted prunes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon aniseeds -- crushed
1/8 teaspoon ground cloves
4 cups low-salt chicken broth -- divided
1 teaspoon sugar
1/4 teaspoon salt
Remove stems and seeds from chiles, reserving 2 tablespoons seeds; discard
stems. Tear chiles into large pieces, and place in a large skillet over
medium heat. Cook for 5 minutes or until thoroughly heated, turning
pieces occasionally (be careful not to burn the chiles). Combine chiles
and boiling water in a large bowl; cover and let stand 1 hour. Drain.
Combine chiles and tomato in a large bowl; set aside. Combine sesame
seeds and cashews in skillet over medium heat. Cook for 3 minutes or
until the sesame seeds are lightly browned, shaking the skillet
frequently. Add reserved chile seeds; cook an additional 2 minutes or
until lightly browned. Add sesame seed mixture to tomato mixture in bowl;
set aside. Place tortilla in skillet over medium heat. Cook 3 minutes or
until thoroughly heated. Tear tortilla and toasted pumpernickel bread
into large pieces; add to tomato mixture. Wipe skillet clean with a paper
towel. Heat oil in skillet over medium heat. Add onion and garlic; saute
4 minutes or until tender. Add raisins and next 5 ingredients (raisins
through cloves); cook 2 minutes or until raisins plump, stirring
constantly. Combine raisin mixture, tomato mixture, and 1 cup broth in a
food processor; process until smooth. Press mixture through a fine sieve
into a bowl; discard solids. Combine mixture and remaining broth in
skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or
until thickened, stirring occasionally. Remove from the heat; stir in
sugar and salt.
Yield: 4 cups (serving size: 1/4 cup).
Recipe Notes
Per serving: 79 Calories; 4g Fat (35% calories from fat); 5g Protein;
11g Carbohydrate; 0mg Cholesterol; 66mg Sodium
Serving Ideas : Serve warm.
NOTES : Store the remaining Ancho-Cashew Mole Sauce in an airtight
container in refrigerator for up to 1 week or freeze for up to 3
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