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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A very decent almond mole for those of us who believe that TexMex is not the same as mexican cuisine. But really, I have no clue how authentic this is, just that it's kinda tasty and relatively easy to make. Ingredients:
3/4 cup almonds (or 1/2 cup almond butter) |
1/2 teaspoon peanut oil |
2 dried anaheim chiles (stemmed, seeded and chopped) |
1 cup sweet onion, chopped |
2 garlic cloves, crushed |
1/2 chipotle chile in adobo, from a can |
1 1/2 cups crushed tomatoes |
1 tablespoon sugar |
1/2 teaspoon cumin |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
2 corn tortillas, torn into smallish pieces |
1 (14 1/2 ounce) can vegetable broth |
1 tablespoon white wine vinegar |
3 cups poultry, cooked and cut into pieces (yard bird, chicken, turkey... whatever) |
cilantro |
Directions:
1. Process almonds in a food processor until smooth, scrape out of processor bowl and set aside (or just use almond butter - which is already processed for you).
2. Heat oil in a skillet over medium high heat until you can smell it, but not until it smokes. Add the anaheim chile and sauté for a minute until it softens.
3. Add onions and garlic to the skillet and sauté about 4 minutes until browned.
4. Add the chile half from the chiles in adobo to the onion mixture.
5. Add tomatoes, sugar, cumin, salt, cloves, tortillas and broth.
6. Reduce heat and simmer for 15 minutes, stirring occasionally.
7. Remove mixture from heat and process in a food processor or with a hand blender until smooth.
8. Return mixture to pan and stir in the almond butter and vinegar, cooking for 1 minute.
9. Fold in poultry, stirring until poultry is heated through.
10. Serve with rice and corn tortillas, garnished with cilantro.
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