How to make it

  • Instructions:
  • In a microwave safe bowl place chiles and cover with water. Microwave on high for 3 minutes.
  • Drain, remove stem and seeds. Set aside. Break tortillas into pieces and place in blender.
  • In a large saucepan over medium high meat add 2 tbsp olive oil. Add onion and a pinch of salt.
  • Cook until soft, about 4 minutes. Add garlic and cook another 2 minutes, being careful not to burn garlic.
  • In a blender with tortillas add onion, garlic, chiles, peanut butter, chicken stock, cumin and oregano.
  • Blend until smooth. Season with salt and pepper. Return blended mix to large saucepan and simmer for 10 minutes on medium high.
  • Reduce heat and add chocolate. Cover and simmer 10 minutes.
  • Allow to cool and store in fridge for up to 1 week. Mole can be frozen for up to 3 three months.

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