Restaurant Style Mole Sauce
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!
- Preparing Time: 10 minutes
- Total Time: 15 minutes
- Served Person: 0
winter
valentines day
superbowl
summer
spring
picnics
new year
fourth of july
fall
saute
sauces & dips
sauces
superbowl
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 2 1/2 tablespoons chili powder
- 3 tablespoons olive oil
- 4 1/2 cups chicken broth
- 1 cup finely chopped onion
- 3 tablespoons chopped garlic
- 2 ounces dark chocolate chopped (i usually use hershey special dark, it has a sweetness )
- Carbohydrate 62.3678659138214 g
- Cholesterol 3.401942772 mg
- Fat 43.5736899782708 g
- Fiber 9.49688627036661 g
- Protein 37.3012453806832 g
- Saturated Fat 14.2745156194786 g
- Serving Size 1 1 recipe (5624g)
- Sodium 22982.5466549473 mg
- Sugar 52.8709796434548 g
- Trans Fat 12.0046498957636 g
- Calories 764 calories
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.
