Quick Red Chili Mole Sauce
Use this sauce for enchiladas or to top the Tofu Stuffed Poblanos
| 2 tablespoons vegetable oil | 1/2 cup ancho chili powder |
| 1 medium onion, diced | 1 1/2 rounds of Ibarra mexican chocolate (no substitutions) |
| 2 cloves garlic, minced | 3 tablespoons ground Mexican cinnamon (canela), or use stick cinnamon |
| 2 cups of vegetable stock | Salt to taste |
| 2/3 cup New Mexican red chili powder |
Heat the oil, then saute the onions and garlic for 5 minutes, or until tender.
Heat up the stock or water and when it is near to boiling, add the chile powders and stir for a minute or two. Then turn down the heat to medium.
Place the chocolate in a large plastic bag and crush it coarsely with a hammer. Add the chocolate to the chili-stock pot. Stir until it is melted.
Then add the cinnamon and the sauteed onion-garlic mixture to the pot. Simmer for 20 minutes or until the sauce begins to thicken, stirring occasionally.
Yield: 2 1/2 cups
Heat Scale: Medium