Mole Sauce recipe


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This mole sauce is awesome and it makes your house smell wonderful for a couple of days.  I usually take a batch and freeze it in 3 jelly jars.  One jar is plenty of sauce to put directly on tacos or burrito type wraps.


4 1/2 cups chicken broth unsalted
3 tablespoons coconut oil
1 cup finely chopped onion
3 tablespoons chopped garlic (or 9 cubes frozen garlic)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons whole wheat flour
1 tablespoon salt
2 ounces dark chocolate (if chocolate doesn’t have much sweetness, add some brown sugar – Hershey’s Special Dark is good. Melting Pot dark chocolate is great.)


Heat the oil in a large sauce pan.
Turn heat to low and add onion, garlic, oregano, cumin, and cinnamon.
Cover and cook until onion is tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Add salt.
Increase heat to med. high.
Boil uncovered until reduced, about 40 minutes, stirring occasionally.
Remove from heat and add chocolate under sauce. Let it sit to melt and then stir 5 minutes later.
Depending on my onion chopping patience, sometimes I puree it in the blender to smooth it out.

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