Mole Sauce

(based on: Mole Paste #1)

(from Jacqueline Higuerra McMahan)

This easy sauce is based on the Mole Paste #1. Traditionally in Mexico, family cooks make batches of paste in advance and then make up whatever amount of sauce (or Mole "stew") they need on a particular day. There are many uses for this sauce. My favorite use is to pour the prepared sauce in a cassarole dish with freshly grilled or barbequed sliced turkey breast and bake it for 10-20 minutes.

Ingredients
• 3 large tomatoes
• 1/2 onion
• 4 cloves garlic
• 2 t olive oil
• 2 cups (1/2 recipe) Mole Paste #1
• 1 to 2 cups chicken broth for thinning

Instructions:

Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Add the puree to the Mole paste along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the Mole seems too thick, add more broth in small amounts until it is the consistency of heavy cream.

Makes about 6 cups.

Nutritional Analysis:

PER 1/2 cup:
• 115 calories
• 4 g protein
• 16 g carbohydrates
• 5 g fat (1 g saturated fat)
• 0 mg cholesterol
• 12 mg sodium
• 2 g fiber.

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By Bob Nemerovski / molepage@ramekins.com