Ready in 15 minutes
This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant.
Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things!
Heat oil in a large saucepan over med.
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.
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!
HannahStrong 4m agoI made this with bittersweet Ghirardelli chocolate and it was still plenty sweet enough (although I admit I'm not a lover of super sweet food). I also threw in some carrots and fresh chili peppers which I think really added to the sauce. Definitely will be making it again.
donaliz 1y agoMade the recipe with less chili powder (I have a roommate who doesn't do spicy well) and double the cumin. Then I braised chicken thighs in the mole. Everyone loved it. Will double the recipe next time. It's an instant favorite!!!
StuChefofHobokenNJ 4y agoThis sauce is incredibly yummy and I'm real picky when it comes to mole! I used regular dark chocolate as per the previous reviewer's comment. Also used a blender on the mixture before adding the chocolate.
Chatty83 4y agoMy only comment is that using the "special dark" makes it too sweet. Next time I will try real dark chocolate. Awesome and yummy, just a tad too sweet compared to what I'm used to.