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Suggest a better description[NOTE: chiles should be prepared by removing the stem, seeds and veins,and then soaked for at least one hour in 2 cups of cold salted water w/one tablespoon vinegar -- soak longer if the pepper is particularly hot.] Blend small amounts of the above in an electric blender to make a coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree in the hot lard, stirring constantly. Add: 2 cups broth (turkey or pork -- whatever meat is to be served with the sauce) 1 & 1/2 ounces of unsweetened chocolate squares salt and pepper to taste Stir over low heat until the chocolate squares have melted. Sauce should be quite thick. Pour sauce over meat in a casserole dish, and cook covered over the lowest possible heat for thirty minutes. Just before serving, sprinkle with 2 more tablespoons of sesame seeds. Serves 8-10 (with about 8 lbs of meat). FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz. pgs 142-3. NY: M. Evans/Lippincott, c1967. Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998
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Serving Size: 1 Serving (845g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1674 | ||
Calories from Fat: 876 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.3g | 130 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 54.1g | ||
Polyunsanturated Fat 25.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.8mg | 3 % | |
Potassium 3117.6mg | 82 % | |
Total Carbohydrate 189.8g | 56 % | |
Dietary Fiber 35.3g | 141 % | |
Sugars, other 154.5g | ||
Protein 48g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1674
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