Ingredients
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons dried oregano
- 1 tablespoon sesame seeds
- 2 tablespoons pure ground Pasilla chili powder
- 1 cup cooked black beans (rinsed if using canned)
- 1 cup chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup chicken stock
- 1 teaspoon honey
- 1/4 cup cilantro leaves, loosely packed
- 2 teaspoons lime juice
- 2 tablespoons butter
- Salt and pepper
Directions
In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips.
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By Chef BKeene
Atlanta, GA
on October 20, 2005
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This was a nice surprise to the usual chips, salsa that end up on the table when its taco night. Used the chilli powder in the pantry and it worked fine for me. Served it over a mini mexican casseroles.
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