Here's another chocolate recipe to continue Chocolate Week!
Mole (pronounced mo-lay) is a Mexican sauce often served with poultry. AND-- there's cocoa in it! Wait, wait, wait-- stick with me! It's not sweet, it's savory. I served my mole over roasted yams. There are many many different mole recipes, some call for raisins, almonds and sesame seeds. This is a spicy, less sweet version.
Hole Mole -- Ole!
Makes 2 cups
1 Tbsp olive oil
2/3 cup chopped white onion
1 clove garlic, pressed and finely minced
1 tsp dried oregano
1 tsp cumin
1/4 tsp ground cinnamon
2 1/2 Tbsp chili powder
1/4 tsp cayenne pepper (to taste)
1 1/2 Tbsp balsamic vinegar
2 Tbsp all-purpose flour
3 cups chicken or vegetable broth
1 1/2 oz dark chocolate chips
In a medium saucepan, heat oil over medium low heat. Add onion, garlic, cumin and cinnamon. Cook covered for ~10 minutes, until onion softens. Add chili powder, oregano, cayenne pepper and flour and cook for 2-3 minutes. Whisk in chicken broth and vinegar. Bring to a boil over medium-high heat and cook to reduce for ~30-35 minutes. Remove from heat when thickened and stir in dark chocolate chips. Serve over your favorite shredded meat, yams, or spaghetti squash.