Cuisinart Smart Stick CSB-80 Manual Del Usuario página 25

Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
These are many varieties of mole sauce. Ours is full flavored
Makes about 4 cups
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons chili powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon kosher salt
1 corn tortilla, cut into small pieces
¼ cup toasted almonds
2 tablespoons natural peanut butter
2 cans (4 to 5 ounce) chopped green chilies
1 can (28 ounce) diced tomatoes, liquid drained
1½ cups chicken broth, reduced sodium
¼ cup raisins
2 tablespoons cocoa powder
1 teaspoon granulated sugar
1. Put the olive oil in a medium saucepan and set over medium heat.
Add the onion and sauté until soft and translucent, about 5 to 8
minutes. Reduce heat to low and add the garlic. Stir until coated
with oil and fragrant. Add the spices and salt. Cook until spices are
well distributed and the onion and garlic are coated, about 1 minute.
First stir in the tortilla, almonds and peanut butter, and then add the
remaining ingredients and stir to combine. Cover and bring to a boil
over medium heat. Reduce heat and let simmer for about 45 minutes,
loosely covered and stirring occasionally.
2. Once sauce has simmered, use the blending shaft to blend until
puréed. If using a larger saucepan, tilt the pan to one side away from
you to ensure that the protective guard of the blending shaft is fully
submerged to prevent splatter. If sauce is too thick, thin out with a bit
more broth.
3. Taste and adjust seasonings as desired.
Calories 36 (48% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g
Nutritional information per serving (¼ cup):
• chol. 0mg • sod. 216mg • calc. 15mg • fiber 1g
Mole Sauce
yet mild – perfect over chicken and rice.
Nutritional information per serving (2 tablespoons):
• chol. 0mg • sod. 180mg • calc. 17mg • fiber 1g
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