Recipe by ciao
This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)
Top Review by Bauline Baker
This sauce is to die for! I made it with about a tbsp. of cocoa powder instead of the chocolate and I cooked chicken breast in it. Served with rice and peas it is a beautiful meal. I will definitely make it again.
- 1064.65 ml chicken broth
- 44.37 ml olive oil
- 236.59 ml finely chopped onion
- 44.37 ml chopped garlic
- 4.92 ml dried oregano
- 4.92 ml ground cumin
- 1.23 ml ground cinnamon
- 36.97 ml chili powder
- 44.37 ml all-purpose flour
- 56.69 g dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)
Directions See How It's Made
- Heat oil in a large saucepan over med.
- low heat.
- Add onion, garlic, oregano, cumin and cinnamon.
- Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour, stir for 3 minutes.
- Gradually whisk in chicken broth.
- Increase heat to med. high.
- Boil until reduced, about 35 minutes, stirring occasionally.
- Remove from heat.
- Whisk in chocolate; season with salt and pepper, if desired.