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Ancho Cashew Mole Sauce
Source: dLife

A nutty and spicy Southwestern inspired sauce featuring ancho chiles, onions, and lots of seasoning.

Rating:
Prep Time: 60 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 84.5
Total Carbs 11.3 g
Dietary Fiber 2.5 g
Sugars 2.9 g
Total Fat 3.7 g
Saturated Fat 0.3 g
Unsaturated Fat 1.1 g
Potassium 224.0 mg
Protein 2.4 g
Sodium 170.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

7 each  dried ancho chile peppers
4 cup  cold water
8 oz  fresh tomatoes
0 1/4 cup  sesame seeds
2 oz  Nuts, cashews, raw
1 each  6-inch corn tortillas
1 oz  Bread, pumpernickel, toasted, slice
1 tbsp  vegetable oil
0 1/2 cup  sliced white onion
1 each  medium garlic cloves
0 1/4 cup  seedless raisins
1 tbsp  pitted dried prunes
0 1/2 tsp  ground cinnamon
0 1/4 tsp  ground coriander
0 1/4 tsp  anise seed
0.125 tsp  ground cloves
4 cup  fat free reduced sodium chicken broth
1 tsp  sugar
0 1/4 tsp  salt
Directions
  1. Slice off stems from chiles and dispose; remove seeds, saving 2 tablespoons. Coarsely chop chiles into large pieces and heat over medium heat in a frying pan. Cook for 5 minutes, flipping to heat through, being careful not to burn chiles.
  2. Soak chiles in boiling water for 1 hour. Strain; toss chiles with tomatoes and set aside.
  3. Heat sesame seeds and cashews in a frying pan over medium heat for 3 minutes; shake pan so seeds do not burn. Mix in saved chile seeds and cook 2 more minutes. Combine sesame seed mixture with tomato mixture and set aside.
  4. Cook tortilla in frying pan 3 minutes or until heated through. Tear tortillas and bread into large pieces and mix into tomato mixture.
  5. Pour oil in frying pan and heat over medium heat. Saute onion and garlic for 4 minutes. Mix in raisins, prunes, cinnamon, coriander, anise seeds, and cloves. Cook 2 minutes or until raisins are plump, stir continually.
  6. Using a food processor or blender, puree tomato mixture with raisin mixture and 1 cup chicken broth until smooth. Strain through a fine chinois, disposing of solids. Add mixture and the rest of the broth back to the frying pan and heat over low heat for 45 minutes or until thickened, stirring often. Take pan off of heat and mix in sugar and salt. Serve warm.

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