Dinner for 6

Charred Pineapple Mole Sauce

Name: Charred Pineapple Mole Sauce
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 dried ancho chiles; 1 small white onion; 5 cloves garlic; 2 cups fresh pineapple; 1/4 cup blanched raw peanuts; 1/4 cup [blanched raw almonds]; 2 whole cloves; 3 whole black peppercorns; 1 inch piece mexican cinnamon stick; 1/4 cup vegetable oil or lard; 1 small ripe plantain; 3 canned chipotle peppers in adobo; 3 cups broth from chicken cooking liquid; 2 tsp kosher salt

Dried chiles, fruit, nuts, spices, and plantain blend with broth before simmering into a smoky mole sauce.

$1.66per serving $

60 minstart to table

6servings

Mexican Dairy-free Gluten-free Budget Family Dinners Fall

Ingredients

3 dried ancho chiles
1 small white onion
5 cloves garlic
2 cups fresh pineapple
1/4 cup blanched raw peanuts
1/4 cup [blanched raw almonds]
2 whole cloves
3 whole black peppercorns
1 inch piece mexican cinnamon stick
1/4 cup vegetable oil or lard
1 small ripe plantain
3 canned chipotle peppers in adobo
3 cups broth from chicken cooking liquid
2 tsp kosher salt

Steps

Toast the ancho chiles in a dry skillet over medium heat for 1 minute per side, then remove the stems and seeds.
Cover the chiles with hot water and soak them for 15 minutes.
Toast the peanuts, almonds, cloves, peppercorns, and cinnamon in the skillet for 3 minutes.
Heat the oil in a large skillet and cook the onion, garlic, pineapple, and plantain for 8 minutes.
Blend the drained chiles, toasted spices, cooked fruit mixture, chipotles, salt, and broth until smooth.
Check that the thickest part of the poultry reaches 165 F before serving.
Pour the sauce into a large saucepan and simmer uncovered for 20 minutes, stirring often.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.