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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Grilled Turkey with Ancho-Cashew Mole Ingredients:
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 (6-inch) corn tortilla |
1 (1-ounce) pumpernickel bread slice, toasted |
1 tablespoon vegetable oil |
1/2 cup sliced onion, separated into rings |
1 garlic clove, 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Heat oil in skillet over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.
5. 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. Serve warm.
6. Note: Store the remaining Ancho-Cashew Mole Sauce in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.
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