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Ancho-Almond Mole Sauce


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2 dried ancho chiles

3 large tomatillos, husks removed

3 tablespoons canola or grapeseed oil

2 garlic cloves, chopped

1 small onion, chopped

12 almonds

1 1/2 cups fat-free chicken broth

1 medium red bell pepper, seeded and chopped

1 1/2 tablespoons unsalted almond butter

1 corn tortilla, torn into several pieces

1/2-1 teaspoon salt

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