Emeril's Mole Sauce
Preheat the oven to 400 degrees F.
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
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.
Preheat the oven to 400 degrees F.
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
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.
