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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup shelled pumpkin seeds |
1/4 cup shelled pistachio nuts |
1/4 cup roasted pine nuts |
2 poblano peppers |
1 medium onion, quartered |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 tablespoon tamarind paste |
1 tablespoon dark cane or corn syrup |
1 teaspoon distilled white vinegar |
1 cup plus 1 tablespoon olive oil |
1/2 cup chicken stock |
1/2 cup heavy cream |
Directions:
1. Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm.
2. Serve the mole sauce with the tamales.
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