Emeril's Mole Sauce

Name: Emeril's Mole Sauce
Yield: about 2 to 2 1/2 cups
Cuisine: mexican
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

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Level: Easy

Yield: about 2 to 2 1/2 cups

Level: Easy

Yield: about 2 to 2 1/2 cups

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.

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