This recipe offers a delightful twist on the traditional mole sauce, combining rich chocolate with a blend of spices for a flavorful experience.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion and minced garlic to the saucepan. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the oregano, cumin, and cinnamon, cooking for an additional minute to release their aromas.
Toasting the spices enhances their flavor.
Mix in the chili powder and flour, stirring constantly for 2 minutes.
This step helps to cook the flour and develop a roux for thickening the sauce.
Gradually whisk in the chicken broth, ensuring no lumps form.
Add the broth slowly while whisking to create a smooth consistency.
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens, about 20 minutes.
Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Remove the saucepan from heat and whisk in the dark chocolate until melted and smooth.
Ensure the chocolate is fully melted for a silky texture.
Taste and adjust seasoning with salt and pepper if desired.
Season gradually and taste as you go to avoid over-salting.
Serve the mole sauce warm over your favorite dish, such as grilled chicken or roasted vegetables.
Garnish with fresh cilantro or sesame seeds for added flavor and presentation.
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