Text 6085, 65 rader
Skriven 2013-10-25 06:47:32 av Dave Drum (1:261/38)
Ärende: Chile 4386
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ancho-Almond Mole Sauce
 Categories: Nuts, Sauces, Chilies, Poultry
      Yield: 2 Servings

      2    Dried ancho chilies
      3 lg Tomatillos; husked
      3 tb Oil
      2 cl Garlic; chopped
      1 sm Onion; chopped
     12    Almonds
  1 1/2 c  Chicken broth
      1 md Red bell pepper; seeded,
           - chopped
  1 1/2 tb Unsalted almond butter
      1    Corn tortilla; in several
           - pieces
    1/2 ts Salt

  The almonds and almond butter give this distinctive,
  red-brown sauce from Georgeanne Brennan its texture and
  background flavor, and they tame its heat. Serve it with
  slow-roasted pork and with warm flour tortillas. It also
  makes a good topping for tacos and spices up mild meats
  such as turkey or chicken breast.

  Heat a frying pan or grill and toast the chilies just
  until the undersides crackle and puff, 30 seconds to a
  minute. Turn and toast the other side. Put the chilies in
  about 1 cup hot water and soak them until they are soft
  and pliable, 10 to 15 minutes. Toast the unpeeled, whole
  tomatillos, turning and toasting until the skin begins to
  crack open, about 2 minutes. Set aside.

  In a small frying pan, heat the oil over medium-high heat.
  When it is hot, add the garlic and the onions and cook
  until just soft, 2 to 3 minutes.

  When the chilies have finished soaking, remove from the
  water and remove and discard the stems and seeds. Put the
  chilies and tomatillos in a blender or food processor and
  puree them. Add garlic, onion and almonds, and puree. Add
  the chicken broth and puree again. Add the bell pepper,
  almond butter, corn tortilla and 1/2 teaspoon of the salt
  and puree until the mixture is very smooth. Return to a
  clean frying pan or a small saucepan and simmer until the
  flavors are blended and the sauce is hot, stirring, about
  5 minutes. Taste and add more salt if needed. This can be
  covered and refrigerated for up to 3 days.

  Makes about 2 cups

  URL: http://sfgate.com

  MM Format by Dave Drum - 11 September 2009

  Uncle Dirty Dave's Archives

MMMMM

... Let's get out of these wet clothes and into a dry Martini - Rob't Benchley

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