- 7 dried ancho chiles (about 1/4 pound)
- 4 cups boiling water
- 1 cup chopped peeled tomato
- 1/4 cup sesame seeds
- 1/4 cup cashews, chopped
- 1 (6-inch) corn tortilla
- 1 (1-ounce) pumpernickel bread slice, toasted
- 1 tablespoon vegetable oil
- 1/2 cup sliced onion, separated into rings
- 1 garlic clove, minced
- 1/4 cup raisins
- 1 tablespoon chopped pitted prunes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon aniseeds, crushed
- 1/8 teaspoon ground cloves
- 4 cups low-salt chicken broth, divided
- 1 teaspoon sugar
- 1/4 teaspoon salt
- calories 78
- caloriesfromfat 45 %
- fat 3.9 g
- satfat 0.7 g
- monofat 1.5 g
- polyfat 1.4 g
- protein 2.4 g
- carbohydrate 9.8 g
- fiber 2 g
- cholesterol 0.0 mg
- iron 1.3 mg
- sodium 101 mg
- calcium 39 mg
How to Make It
Remove stems and seeds from chiles, reserving 2 tablespoons seeds; discard stems. Tear chiles into large pieces, and place in a large skillet over medium heat. Cook for 5 minutes or until thoroughly heated, turning pieces occasionally (be careful not to burn the chiles). Combine chiles and boiling water in a large bowl; cover and let stand 1 hour. Drain. Combine chiles and tomato in a large bowl; set aside.
Combine sesame seeds and cashews in skillet over medium heat. Cook for 3 minutes or until the sesame seeds are lightly browned, shaking the skillet frequently. Add reserved chile seeds; cook an additional 2 minutes or until lightly browned. Add sesame seed mixture to tomato mixture in bowl; set aside.
Place tortilla in skillet over medium heat. Cook 3 minutes or until thoroughly heated. Tear tortilla and toasted pumpernickel bread into large pieces; add to tomato mixture. Wipe skillet clean with a paper towel.
Heat oil in skillet over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.
Combine raisin mixture, tomato mixture, and 1 cup broth in a food processor; process until smooth. Press mixture through a fine sieve into a bowl; discard solids. Combine mixture and remaining broth in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or until thickened, stirring occasionally. Remove from the heat; stir in sugar and salt. Serve warm.
Note: Store the remaining Ancho-Cashew Mole Sauce in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.