Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 Ancho chiles (about 1 lb)
4 c ;water, boiling
1 c Tomatoes; peeled, chopped
1/4 c Sesame seeds
1/4 c Cashews; chopped
1 Corn tortilla (6")
1 Bread, pumpernickel; slice
-toasted (1 oz)
1 tb Oil
1/2 c Onion; sliced, separated
-into rings
1 Garlic clove; minced
1/4 c Raisins
1 tb Purnes, pitted; chopped
1/2 ts Cinnamon, ground
1/4 ts Coriander, ground
1/4 ts Aniseeds, cruched
1/3 ts Cloves, ground
4 c Broth, chicken, low salt
-divided
1 ts Sugar
1/4 ts ;salt

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 additonal
2 minutes or until lightly browned. Add sesame seed mixdture to
tomato mixture in bowl; set aside.

Place tortilla in skillet over medium heat. Cook 3 minutes or until
throughly 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; saute 4
minutes or until tender. Add raisians 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.

Serving size: 1/4 cup

Sauce can be stored in an airtight container in refrigerator for up
to 1 week or freeze for up to 3 months.

Calories 78 (45% from fat); Protein 2.4g; Fat 3.9g (sat 0.7g, mono
1/5g; poly 1/4g). Carb 9.8g; Fiber 2g; Chol 9mg; Iron 1.3mg; Sodium
101mg; Calc 39mg
Submitted By MARGARET YOUNG On 07-28-95

Browse by categories