Quick Mole Sauce, aka I Never Thought I'd Like it, but it Really is Good and I Don't Taste the Chocolate Sauce

Quick Mole Sauce, aka I Never Thought I'd Like It, But It Really Is Good and I Don't Taste the Chocolate Sauce

1 clove garlic, minced 1 T. (once around the pan) extra virgin olive oil 1 small white onion, grated or minced 1 can (28 oz) tomato sauce Chopped fresh oregano (the leave off one or two stems, chopped, about 1 t.) 1 T. dark chili powder (half a palmful) 1 t. ground cumin A pinch allspice Coarse salt, to taste 1/2 oz. unsweetened chocolate (half of one square)

Heat garlic in oil until it speaks by beginning to sizzle. Add onion by grating it directly into the pot using a hand grater. Cook onion for a minute or two to sweeten. Add tomato puree. Heat through. Add seasonings and chocolate. Stir constantly until the chocolate melts into sauce. Reduce heat to warm and keep sauce warm until enchiladas (made from scratch or store bought) are ready. Mole is often paired with chicken. I think it's best with black bean or beef enchiladas. Source: Rachel Ray

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