EMERIL LIVE SHOW #EMIA29 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. Yield: about 2 to 2 1/2 cups Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (713g)|
|Recipe Makes: 1|
|Calories from Fat: 1327 (81%)|
|Amt Per Serving||% DV|
|Total Fat 147.5g||197 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 70.9g|
|Polyunsanturated Fat 36.7g|
|Cholesterol 88.7mg||27 %|
|Sodium 428.8mg||15 %|
|Potassium 1973.2mg||52 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 12.4g||49 %|
|Sugars, other 48.5g|
|Protein 38.7g||55 %|
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Calories per serving: 1642
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