Gourmet Black Mole Sauce

1. Place the basic mole in a saucepan.

2. Dissolve the tamarind concentrate in the chicken broth.

3. Add the processed huitlacoche.

4. Add these ingredients to the basic mole.

5. Cook until flavors blend together. Simmer for about 5 minutes after it starts boiling.

6. Serve over cooked chicken or turkey pieces.

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Nutrient	Quantity
Total fats	11.5264 g
Protein	26.0078 g
Carbohydrates	180.3711 g
Energy	914.1486 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0266 g
Water	251.1763 g
Calcium, Ca	64.2771 mg
Fiber, total dietary	10.5 g
Niacin	40.9452 mg
Riboflavin	3.0835 mg
Fatty acids, total saturated 20:1	0.0266 g
Sodium, Na	2735.1342 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1598 g
Total lipid (fat)	11.5264 g
Manganese, Mn	0.5326 mg
Fatty acids, total saturated 16:0	0.6125 g
Choline, total	25.0309 mg
Sugars, total	46.334 g
Fatty acids, total saturated 18:0	0.1598 g
Vitamin B-6	3.5393 mg
Selenium, Se	6.1246 g
Ash	7.204 g
Vitamin D	279.3 IU
Fatty acids, total saturated 18:1 undifferentiated	1.0385 g
Pantothenic acid	0.1065 mg
Copper, Cu	0.2663 mg
Thiamin	2.641 mg
Iron, Fe	57.7918 mg
Carbohydrate, by difference	180.3711 g
Phosphorus, P	439.0714 mg
Folate, total	1411.3514 g
Cholesterol	2.6629 mg
Fatty acids, total saturated 18:2 undifferentiated	0.5326 g
Fatty acids, total saturated 14:0	0.0266 g
Zinc, Zn	26.7826 mg
Fatty acids, total polyunsaturated	2.5178 g
Vitamin A, IU	3500.7 IU
Folate, DFE	2364.7514 g
Vitamin C, total ascorbic acid	42 mg
Folic acid	1360.8 g
Vitamin B-12	11.0326 g
Vitamin K (phylloquinone)	0.84 g
Fatty acids, total saturated	1.8755 g
Fatty acids, total monounsaturated	4.7375 g
Folate, food	50.5514 g
Vitamin D (D2 + D3)	6.93 g
Vitamin D3 (cholecalciferol)	6.93 g
Vitamin E (alpha-tocopherol)	0.4466 mg
Magnesium, Mg	62.0257 mg
Potassium, K	872.6857 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tamarind paste	250	0	0	0
chicken broth	250 ml	82.5486	1.9971	2.7694
blender	210 g	831.6	178.374	8.757