Tex-Mex Mole
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- salt
- 1 cup chicken broth
- 1 ounce semisweet chocolate
- 2 garlic cloves, minced
- Carbohydrate 15 g(5%)
- Cholesterol 2 mg(1%)
- Fat 11 g(17%)
- Fiber 3 g(11%)
- Protein 4 g(7%)
- Saturated Fat 3 g(13%)
- Sodium 359 mg(15%)
- Calories 167
Preparation Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes. Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week. From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
Preparation Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes. Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week. From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
