Mole Sauce

Ingredients

  • 1/3 cup blanched almonds
  • Coarse salt and ground pepper
  • 1 dried ancho chile (available in the spice aisle or produce section)
  • 1 small onion, halved and thinly sliced
  • 2 corn tortillas (6 inches each), cut into ½-inch-wide strips
  • ¼ cup raisins
  • ¼ teaspoon ground cinnamon
  • + 5 more ingredients
    • 1 ounce semisweet chocolate, chopped
    • 2 plum tomatoes, cored and chopped
    • 1 teaspoon red-pepper flakes
    • 2 tablespoons olive oil
    • 2 garlic cloves

1. In a large heavy-bottom saucepan, heat oil over medium-high. Add ancho chile; cook until soft and pliable (do not brown), 30 to 60 seconds. Remove with a slotted spoon, and discard stem. Transfer chile to a food processor. 2. To pan, add almonds, garlic, and tortillas; cook, stirring, until t...

View full recipe at SpringPad

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