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Mole Sauce


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

Arrange chiles on a large baking sheet and bake in a 350 degree oven until chiles smell toasted (about 10 minutes). Discared stems and seeds; grind chiles to a powder in a blender (or substitute 1/4 cup ground chile powder for roasted, ground chiles.) To blender, add almonds, banana, cinammon, 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. Contributed to the BBQ mailing list by "" on Sep 26, 1998. - - - - - - - - - - - - - - - - - - NOTES : Side Note: "mole" refers to a whole category of sauces; mole polblano always includes its signature ingredient: chocolate. A green mole, made with tomatillos, is also declicious with chicken.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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