Ranchero sauce with peanuts
There is a wonderful little hole in the wall, authentic Mexican restaurant in my hometown serving delicioso food. In addition to a wonderful mole poblano sauce with chocolate, they serve a mole ranchero sauce with ground peanuts. While I've never associated peanuts with Mexican cooking - this stuff is AMAZEBALLS. Lick every drop off your plate and ask for a helping on the side - kinda sauce. Like a spicy red chipotle sauce with peanuts. Before I shake the owner down and ask for the recipe, has anyone out there heard of a peanut based, red mole ranchero sauce and have a recipe for it?
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http://www.epicurious.com/recipes/food/views/Pollo-en-Pipian-Verde-14143
in other words, lots of instances where tomatoes/tomatillos are blended with nuts or seeds to give further flavor and textural dimension to the sauce.
I posted a recipe for the contest this week with a very basic Mexican sauce. For what you want, I would follow that (I assume you can see it with my profile?). When you blend everything add chipotle en adobo to taste (I whole one for the quantity in my recipe for a mild heat) and about 1/4 c of roasted peanuts(get raw, toast yourself) 1/2tsp cinnamon and a good pinch of cloves or allspice. Then fry the sauce as I describe. I bet you'll get close to what you are describing.
Let me know if you can't see that recipe (Poblanos stuffed with Goat Cheese and Greens- the tomato sauce follows)
Buen Provecho!
** Just a little addendum. After you reduce the sauce by "frying" it, if you want to, you can broth it back out. That's how moles are done. Just add chicken stock gradually, as needed, simmering until it is the thickness you want
http://juicybits.wordpress.com/2008/08/28/smoky-peanut-mole-sauce/