JHS MOLE SAUCE
Yield Portion Size
| 2 |
Dried ancho chilies
|
| 1/2 cup |
Hot water
|
| 2 tsp |
Olive oil
|
| 1/2 cup |
Onion, finely chopped
|
| 2 cloves |
Garlic, minced
|
| 1/2 tsp |
Ground cumin
|
| 1/4 tsp |
Ground cinnamon
|
| 1/8 tsp |
Ground cloves
|
| 1 cup |
Angela Mia® Petite Diced Tomatoes
|
| 1 cup |
Chicken broth
|
| 2 tbsp |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 9 mg | 1% |
| Carbohydrate | 3 g | 1% |
| Total Fat | 1 g | 1% |
| Iron | 0 mg | 1% |
| Potassium | 16 mg | 0% |
| Calories | 20 kcal | 1% |
| Sodium | 104 mg | 4% |
| Protein | 0 g | 1% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 2% |
| Sugars | 1 g | 0% |
| Dietary Fiber | 0 g | 1% |
| Vitamin C | 3 mg | 4% |
| Vitamin A | 55 iu | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Reconstitute ancho chilies in hot water until soft. Drain, seed and chop chilies. Set aside.
-
Step 2
Heat olive oil over medium heat. Add onion and garlic, saute 3 to 4 minutes. Add cumin, cinnamon and cloves; saute 30 seconds, stirring constantly. Add tomatoes and broth; simmer 30 minutes to blend flavors.
-
Step 3
Pour contents into blender and puree. Return sauce to skillet. Add J. Hungerford Smith® Old Fashioned Chocolate Fudge and heat through. Pour over enchiladas or other entrées and serve immediately.
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