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| 1/2 Tasse | Shelled pumpkin seeds |
| 1/4 Tasse | Shelled pistachio nuts |
| 1/4 Tasse | Roasted pine nuts |
| 2 | Poblano peppers |
| 1 mittel | onion quartered |
| 1 Teelöffel | chilli powder |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | Tamarind paste |
| 1 Esslöffel | Dark cane or corn syrup |
| 1 Teelöffel | white vinegar distilled |
| 1 Tasse | Plus 1 tablespoon olive oil |
| 1/2 Tasse | chicken stock |
| 1/2 Tasse | heavy cream |
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Emeril Live Show #EMIA29
Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm.
Serve the mole sauce with the tamales.
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