Recipe - Emerils Mole Sauce

One half cup Shelled pumpkin seeds
One fourth cup Shelled pistachio nuts
One fourth cup Roasted pine nuts
2 Poblano peppers
1 md Onion; quartered
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half 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
One half cup Chicken stock
One half cup Heavy cream

EMERIL LIVE SHOW #EMIA29

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.

Serve the mole sauce with the tamales.

Yield: about 2 to 2 One half cups

Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998