FBD

Emeril's Mole Sauce

A rich, nutty mole sauce made from roasted poblanos, pumpkin seeds, pistachios, pine nuts, tamarind, and cane syrup — yields 2 to 2.5 cups.

MexicanVegetarianIntermediate25 minBy Northstar

Ingredients

Servings
8
  • 0.5 cup shelled pumpkin seeds
  • 0.3 cup shelled pistachio nuts
  • 0.3 cup toasted pine nuts
  • 2 each poblano peppers
  • 1 each medium onion, quartered
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 1 tbsp tamarind paste
  • 1 tbsp dark cane or corn syrup
  • 1 tsp distilled white vinegar
  • 1 cup olive oil
  • 0.5 cup chicken stock
  • 0.5 cup heavy cream

Instructions

  1. 1

    Preheat oven to 400°F. Place nuts, peppers, and onions on a baking sheet. Drizzle with 1 tbsp olive oil. Roast 10-15 minutes. Peel, seed, and chop the peppers.

  2. 2

    In a food processor, combine nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, cane syrup, vinegar, and olive oil. Puree until creamy, scraping sides once.

  3. 3

    Turn sauce into a saucepan. Whisk in chicken stock and cream.

  4. 4

    Bring to a boil and reduce to a simmer. Cook 2 minutes.

  5. 5

    Remove from heat and keep warm. Yields 2 to 2.5 cups.

Tags

mexicanemerilnutssaucepoblanomole-sauce