Recipe: Duane’s Holy Molé Sauce
Summary: Food of the gods.
4 cup vegetable broth 1 small sweet onion or yellow onion, chopped 2 cup tomato diced or 1/2 cup dried tomatoes soaked 2 tablespoon caribe or other pungent chiles or to taste – ground 1 medium chipotle pepper in adobo sauce, or jalapeno 1/4 cup olive oil or corn oil ground cumin 1 teaspoon cinnamon 3 tablespoon dark chocolate ground-use good chocolate 1/4 cup molasses unsulphered 1/4 cup ground almonds 2 tablespoon fresh cilantro finely chopped 1/4 cup flour optional
- If you use dried tomatoes (recommend) then soak them for about 1/2 hour in 1 cup of warm broth, or until soft.
- Put onion, tomato (with broth) and chipotle (jalapeno), molasses, chocolate and ground almonds in blender or food processor and blend until smooth.
- Heat saucepan and add oil. Saute your cumin, cinnamon and red chiles in oil for a minute or so. Add onion and saute for another minute. If you like you sauce thick, you may add 1/4 cup flour at this point and make a roux, but it is optional.
- Add your mixture from blender, and stir, then add your broth a little at a time, stirring as you go.
Cooking time (duration): 60 min
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: Mexican
Recipe by on.
Microformatting by hRecipe.