Emeril'S Mole Sauce

Name: Emeril'S Mole Sauce
Ingredients: 1/2 cup shelled pumpkin seeds; 1/4 cup shelled pistachio nut; 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 corn syrup; 1 teaspoon distilled white vinegar; 1 cup olive oil; 1 tablespoon olive oil; 1/2 cup chicken stock; 1/2 cup heavy cream

15 ingredients

9 steps

Ingredients

1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nut
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 corn syrup
1 teaspoon distilled white vinegar
1 cup olive oil
1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream

Directions

1

Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet.
2

Drizzle with 1T olive oil. Roast for 10-15 minutes.
3

Remove from the oven and peel, seed and chop the peppers.
4

In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
5

Puree until creamy, stopping once to scrape the sides of the bowl.
6

Turn the sauce into a saucepan.
7

Whisk in the chicken stock and cream.
8

Bring the sauce up to a boil and reduce to a simmer.
9

Cook for two minutes. Remove from heat and keep warm.