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
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.