New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Onion, medium dice
9 Cloves Garlic, peel and smash
2 Tbs. Olive Oil
2 Tbs. Dark Chili Powder
1 tsp. Cinnamon, ground
2 tsp. Cumin, ground
1 tsp. Oregano, dry leaf
1 tsp. Salt
Dried Chili Peppers
1 Cup Whole Tomato Puree
6 Cups Stock, vegetable or chicken, divided
4 Corn Tortillas
1 Tbs. Agave Nectar
2 Tbs. Almond Butter
1 Tbs. Lime Juice
Prepare the peppers and let them soak for an hour.
For this recipe you will use just the soaked peppers and discard the liquid after they have softened.
You can prepare all of the other ingredients as they soak.
Peel and dice the onion.
Peel and smash the garlic or simply chop it into large pieces.
Gather and measure the spices.
Puree the whole tomatoes in a blender.
Cut tortillas into quarters.
Grate chocolate on hand grater or in food processor using the grating attachment.
Measure almond butter, agave and lime juice.
Place a large pan over medium-high heat.
Add oil, onion and garlic.
Cook and stir until onion begins to brown.
This will take a couple of minutes.
Add spices to the pan.
Cook and stir for a quick minute.
Spices will cook together and give off a variety of different aromas.
Remove chile peppers from the water and add to the pan.
Add tomato puree, four cups of stock and tortillas to the pan.
Save the other two cups of stock for later in the recipe.
Bring ingredients to a boil.
Turn heat down and simmer for about twenty minutes.
You will need to stir from time to time.
Puree ingredients in a blender.
You need to add most or all of the remaining stock to the blender to thin out the ingredients as they are pureed.
The sauce should be slightly thick.
Place puree back into the original pan.
You can also use a stick blender for this step.
Place sauce back on the stove.
Bring back to a simmer and add agave, chocolate, almond butter and lime juice.
Cook and stir for a minute and remove from the heat,
Taste for salt and add a bit more if needed.
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