Ingredients
- 8-10 whole chiles (dried or fresh)
- 6 tbsps vegetable oil
- 3/4 cup water
- 2 tsps onion powder
- 1 clove garlic (diced)
- 1 Roma tomatoes (medium size, cut into sections)
- 2 pieces whole wheat bread (toasted, cut into cube)
- 2 tbsps dates (chopped)
- 2 tbsps pecans (shelled)
- 1/2 tsp ground cinnamon
- 1/4 tsp clove
- 2 oz "Xocai Nuggets," melted
- 1/4 cup honey
- 1 dash salt (to taste)
- 3-4 cups chicken broth
Make it step by step
- Remove stem and seeds from the chilies and fry in oil until tender. In a food processor, blend the chilies and water to form a paste. Add all ingredients except the broth and blend to a thick sauce. If it gets too thick add some of the broth to make it thinner. Transfer the blended sauce into a heavy saucepan and add the rest of the broth. Simmer for 1 1/2 hours until thick and all the flavors are incorporated. May pour sauce over chicken and bake at 350 degrees for 30 minutes.
- Serves 8
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Adam Paul Green, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.