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Red Pipian Almond Sauce

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Source: The Mexican Gourmet

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Active Time:  10 Minutes
Total Time:  45 Minutes
Yield:  Serves 4

This dish is adapted by Alicia de Angelia from a recipe in an old Yucatecan cookbook, with an important change for healthconscious cooks-the lard has been removed. You can also substitute hazelnuts, pine nuts, or walnuts for the almonds.

RECIPE INGREDIENTS

For the meat:

8 serving pieces of chicken, duck, turkey, or pork

1 onion, quartered

2 cloves garlic

1 teaspoon salt, or to taste

For the mole:

12 ancho chiles, deveined (1 tablespoon seeds reserved), soaked in water overnight, and drained

1 1/2 cups water

2 cups almonds

Pinch of allspice

Pinch of ground clove

salt and pepper to taste

Red Pipian Almond Sauce Recipe at Cooking.com

DIRECTIONS

To cook the meat: Place it in a pot and add enough water to cover. Add the onion, garlic, and salt, and bring to a boil. Simmer for 20 minutes, or until the meat is just cooked. Reserve the meat and stock; skin the poultry if using.

Process the chiles with the water in a food processor until smooth. Lightly roast the almonds and the reserved chile seeds until golden on a hot comal or cast-iron griddle. Put the almonds and seeds in a food processor and process until combined.

Combine the chiles and the almond mixture in a saucepan and simmer over low heat for 15 minutes. Season with the remaining ingredients.

Reheat the cooked chicken, duck, turkey, or pork pieces in the sauce over low heat, and serve hot.

The pipian sauce will keep in the refrigerator for 8 days in a sealed container.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

785

Fat. Total:

39g

Fiber:

19g

Carbohydrates, Total:

42g

Sodium:

1314mg

% Cal. from Fat:

45%

Cholesterol:

146mg

Protein:

72g

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