Mole Sauce

Ingredients:

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1 or 2 Dried Pasilla Chiles (6-7 on the heat scale) or Ancho Chiles (3-4 on the heat scale) - reconstituted, seeds removed and chopped
• 3 Tbsp Roasted Garlic Flakes
• 2 tsp Dried Mexican Oregano
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 2 tsp Smoked Sweet Paprika
• 1 tsp Ground Ceylon Cinnamon
• 1 Tbsp Cacao Powder or Mexican cocoa
• 3 Tbsp flour
• 4-1/2 cups low fat, low sodium chicken broth
• 2 oz dark chocolate, chopped or shaved for easier melting

Makes Approx 3 cups servings.

Instructions:

1. In a skillet, heat the olive oil and add onions and chopped chiles on medium heat, saute until soft.
2. Add spices (garlic through paprika) cover and cook until spices are incorporated and become fragrant.
3. Add cinnamon, flour, cacao and flour and stir for about 3 minutes - sauce will be somewhat pasty.
4. Add chicken broth and bring heat to high and reduce heat once sauce starts to boil.
5. Cover and simmer, stirring occasionally for about 20 minutes.
6. Remove pan from heat and gradually add chocolate, stirring to incorporate. Chocolate will melt and sauce will be thick with a creamy-like texture.

Source: https://spicesinc.com/p-2290-mole-sauce.aspx