Cusco Peru A few photos from a recent journey to South America.

Passport & Plate - Mole sauce

Mexico | Friday, January 24, 2014 | 1 photos

Ingredients
4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
60 grams dark chocolate, chopped or buds (or a combination of dark and milk)

 

How to prepare this recipe
1. Heat oil in a large saucepan over medium low heat.
2. Add onion, garlic, oregano, cumin and cinnamon.
3.Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
4. Mix in chili powder and flour, stir for 3 minutes.
5. Gradually whisk in chicken broth.
6. Increase heat to med. high.
7. Boil until reduced, about 35 minutes, stirring occasionally.
8. Remove from heat.
9. Whisk in chocolate; season with salt and pepper, if desired.
10. Enjoy on Burritos or Enchiladas.

 

The story behind this recipe
I was traveling in Mexico and went to lunch with a local and asked them to pick something traditional. They picked the mole sauce and told me what it was. I loved the description. It was beautiful and something I had never eaten with any Mexican dish before.