Mole Sauce (Chocolate Based) |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth. Ingredients:
4 1/2 cups chicken broth or 4 1/2 cups vegetables |
3 tablespoons olive oil |
1 cup onion, finely chopped |
3 tablespoons garlic, chopped |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
4 tablespoons chili powder |
3 tablespoons all-purpose flour |
2 tablespoons raisins, heaping |
2 tablespoons slivered almonds, heaping |
2 ounces dark chocolate, chopped |
Directions:
1. Heat oil in a large saucepan over med.
2. low heat.
3. Add onion, garlic, oregano, cumin and cinnamon.
4. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
5. Mix in chili powder and flour, stir for 1 minutes.
6. Gradually whisk in chicken broth.
7. Increase heat to med. high.
8. Boil until reduced, about 35 minutes, stirring occasionally.
9. Remove from heat.
10. Cool slightly.
11. Process sauce, raisins, and almonds in blender until smooth.
12. Heat over medium heat until hot.
13. Whisk in chocolate.
14. Reduce heat to low whisk and simmer about 3 minutes till well blended.
|
|