Yard Bird Holy Mole
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 3⁄4 cup almonds (or 1/2 cup almond butter)
- 1⁄2 teaspoon peanut oil
- 2 dried anaheim chiles (stemmed, seeded and chopped)
- 1 cup sweet onion, chopped
- 2 garlic cloves, crushed
- 1⁄2 chipotle chile in adobo, from a can
- 1 1⁄2 cups crushed tomatoes
- 1 tablespoon sugar
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 2 corn tortillas, torn into smallish pieces
- 1 (14 1/2 ounce) can vegetable broth
- 1 tablespoon white wine vinegar
- 3 cups poultry, cooked and cut into pieces (yard bird, chicken, turkey... whatever)
- cilantro
directions
- Process almonds in a food processor until smooth, scrape out of processor bowl and set aside (or just use almond butter -- which is already processed for you).
- Heat oil in a skillet over medium high heat until you can smell it, but not until it smokes. Add the anaheim chile and sauté for a minute until it softens.
- Add onions and garlic to the skillet and sauté about 4 minutes until browned.
- Add the chile half from the chiles in adobo to the onion mixture.
- Add tomatoes, sugar, cumin, salt, cloves, tortillas and broth.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove mixture from heat and process in a food processor or with a hand blender until smooth.
- Return mixture to pan and stir in the almond butter and vinegar, cooking for 1 minute.
- Fold in poultry, stirring until poultry is heated through.
- Serve with rice and corn tortillas, garnished with cilantro.
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RECIPE SUBMITTED BY
I'm a PhD student in the art history and archaeology of ancient central and south american petroglyphs, pyramids, geoglyphs and all kinds of rock art.
I'm also a burgeoning librarian because, for whatever reason, conservation of historical artifacts and archives is a part of information studies (read- "library science") at UT. Who knew? But I like being a librarian... it's got a certain David Lee Roth "Hot for Teacher" appeal. I mean, really, feel free to bring your pencil.
Of course, all this is an elaborate ruse to make me seem somewhat respectable. My true lust for life lay in my pending performance-art-for-beer revolution, the development of tasty gluten and soy free recipes and the propagation of that which is known as the Minnesota Meat Raffle.
I've always enjoyed cooking and eating and although I'm hobbled in the kitchen by soy and gluten allergies, I think most of those around me can still say I'm a damned fine cook.