Directions:
- Preheat the oven to 400 degrees F. 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.
- Serve the mole sauce with the tamales.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.08 Kcal (2023 kJ) | ||
| Calories from fat | 303.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.75g | 52% | |
|---|---|---|---|
| Cholesterol | 82.53mg | 28% | |
| Sodium | 892.7mg | 37% | |
| Potassium | 580.09mg | 12% | |
| Total Carbs | 31.03g | 10% | |
| Sugars | 14.94g | 60% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 19.67g | 39% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 3.3mg | 18% | |
| Calcium | 133.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 172.59 Kcal (723 kJ) | ||
| Calories from fat | 108.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.06g | 52% | |
|---|---|---|---|
| Cholesterol | 29.49mg | 28% | |
| Sodium | 318.94mg | 37% | |
| Potassium | 207.25mg | 12% | |
| Total Carbs | 11.09g | 10% | |
| Sugars | 5.34g | 60% | |
| Dietary Fiber | 1.99g | 22% | |
| Protein | 7.03g | 39% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 1.2mg | 18% | |
| Calcium | 47.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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