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Mole Sauce

By 9:13 PM , , , ,

I found this recipe at recipezaar.com and doctored it up a little to make it a little more spicy and a little more chocolatey (The Mrs. loves her chocolate!)


4 1/2 Cups Chicken Broth
3 Tablespoons Olive Oil
1 Cup Diced Onions
3 Tablespoons Garlic Powder
1 Teaspoon Cumin Powder
1/4 Teaspoon Ground Cinnamon
8 Tablespoons Chili Powder
3 Tablespoons All Purpose Flour
2.5 Ounces Dark Chocolate (I used Hershey's Special Dark)

Heat pan on Medium-Low and put in Olive Oil

Add Onion, Garlic, Oregano and Chili Powder until onions are tender (about 10 minutes - you may need to add a little extra olive oil, and turn down the heat to keep it from burning)

Mix in flour (mixture will be very thick, let sit for 3 minutes or so, to let flavors meld)

Whisk in the Chicken Stock one cup at a time

Turn up heat to Medium to Medium-High and bring mixture to a boil

Boil until mixture reduces, stirring occasionally. (About 35 minutes. You'll need to keep an eye on it after about 15 minutes, and reduce heat. It will reduce about 2/3, and can burn if you don't watch it.)

Reduce heat to Low and stir in chopped chocolate.

Let mixture rest on low, stirring occasionally until you are ready to serve.

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