Mole Negro (Chocolate Mole Sauce)
Mole negro is among the most famous moles in Oaxaca. Thick and rich, mole negro is darker than mole poblano and also includes chocolate, plus chili peppers, onions, garlic and freshly ground Mexican spices.
4 1⁄2 cups chicken broth
3 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
3 tbsp RawSpiceBar's Mole Spices
3 tbsp flour
2 oz dark chocolate, diced
1. Add oil to a large saucepan over medium heat.
2. Add onion, cover and cook translucent, 8-10 minutes. Add spices, garlic, salt and flour and stir, 4-5 minutes. Whisk in chicken broth and increase heat to medium high to bring to a boil.
3. Once boiling, reduce heat and simmer, 30-35 minutes. Whisk in chocolate and season to taste. Enjoy!