Emeril's Mole Sauce

• 1/2 cup shelled pumpkin seeds
• 1/4 cup shelled pistachio nuts
• 1/4 cup roasted pine nuts
• 2 poblano peppers
• 1 medium onion, quartered
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon tamarind paste
• 1 tablespoon dark cane or corn syrup
• 1 teaspoon distilled white vinegar
• 1 cup plus 1 tablespoon olive oil
• 1/2 cup chicken stock
• 1/2 cup heavy cream

1. Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet.
2. Drizzle with 1 tablespoon olive oil.
3. Roast for 10 to 15 minutes.
4. Remove from the oven and peel, seed and chop the peppers.
5. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil.
6. Puree until creamy, stopping once to scrape the sides of the bowl.
7. Turn the sauce into a saucepan.
8. Whisk in the chicken stock and cream.
9. Bring the sauce up to a boil and reduce to a simmer.
10. Cook for 2 minutes.
11. Remove from the heat and keep warm.
12. Serve the mole sauce with the tamales.

pumpkin seeds, nuts, nuts, peppers, onion, chili powder, ground cumin, salt, tamarind paste, corn syrup, white vinegar, olive oil, chicken stock, heavy cream

Taken from www.foodnetwork.com/recipes/emerils-mole-sauce-recipe.html (may not work)