Mole Sauce

Course : BBQ Sauce
Source:
Serves: 1
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Ingredients:

1 whole ancho chile
1 whole pasilla chile
1 whole New Mexico Chile -- (dried)
20 pieces almonds -- blanched
1/4 cup green-tipped banana -- diced
1 teaspoon ground cinnamon
1 clove garlic
2 tortillas corn tortillas -- torn into pieces
2 tablespoons sesame seeds
1 tablespoon pine nuts
4 cups chicken broth
6 tablespoons butter
1 ounce semisweet chocolate
1 teaspoon salt -- to taste
 

Preparation / Directions:

Arrange chilies on a large baking sheet and bake in a 350F oven until chilies smell toasted (about 10 minutes). Discard stems and seeds; grind chilies to a powder in a blender (or substitute 1/4 cup ground chile powder for roasted, ground chilies.) To blender, add almonds, banana, cinnamon, garlic, tortillas, sesame seeds, pine nuts and 1 cup of the chicken broth. Whirl until pureed. (Sauce will be grainy.) Pour into a pan; add butter or margarine, chocolate, and remaining chicken broth. Heat to a simmer, stirring. Season to taste with salt if necessary.


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