Print
Yield:
about 2 to 2 1/2 cups
Level:
Easy

Ingredients

  • 1/2 cup shelled pumpkin seeds
  • 1/4 cup shelled pistachio nuts
  • 1/4 cup roasted pine nuts
  • 2 poblano peppers
  • 1 medium onion, quartered
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon tamarind paste
  • 1 tablespoon dark cane or corn syrup
  • 1 teaspoon distilled white vinegar
  • 1 cup plus 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream

Directions

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. Whisk 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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mole Rojo

Recipe courtesy of Iliana de la Vega

Sauce Supreme

Recipe courtesy of Emeril Lagasse

Emeril's Worcestershire Sauce

Recipe courtesy of Emeril Lagasse

Pork in Red Mole Sauce

Recipe courtesy of Hot and Soul

Chicken in Pumpkin-Ancho Mole Sauce

Recipe courtesy of Sunny Anderson

Emeril's Quick Homemade BBQ Sauce

Emeril's Pork Dumplings with Spicy Sauce

Recipe courtesy of Emeril Lagasse

Emeril's Kugel

Black Bean Cakes with Sauteed Rock Shrimp and Mole Sauce

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here