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20 minute dinner recipes

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Three Sisters Black Mole

http://www.eatingwell.com/recipes/three_sisters_black_mole.html

From EatingWell:  January/February 2009

This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.

About 7 cups | Active Time: 50 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.
  3. Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
  4. Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.
  5. Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)

Nutrition

Per 2-tablespoon serving : 39 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 145 mg Sodium; 48 mg Potassium

Exchanges: 1/2 fat

Tips & Notes