Mole Sauce Marinade

Ingredients - Serves 4

• Salt - To taste
• Dark chocolate - 1 ounce, chopped
• Peanut butter - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1 teaspoon
• Garlic - 4 cloves, minced
• Onion - 1, chopped
• Tomatoes - 2, chopped
• Chicken broth - 4 cups
• Dried ancho chiles - 4, stemmed and seeded
• Dried guajillo chiles - 4, stemmed and seeded

Let's Get Started

1. Toast the chiles in a dry skillet over medium heat until fragrant, about 2 minutes per side.
2. Place the toasted chiles in a bowl and cover with boiling water. Let sit for 30 minutes to soften.
3. In a large pot, combine the chicken broth, tomatoes, onion, garlic, cinnamon, and cumin. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Drain the chiles and add them to the pot. Simmer for another 15 minutes.
5. Transfer the mixture to a blender and add the peanut butter and chocolate. Blend until smooth.
6. Return the sauce to the pot and simmer for another 15 minutes. Season with salt to taste.
7. Use the mole sauce as a marinade for meats or as a sauce for enchiladas.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 15g
• Carbs: 20g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g