Friday, 19 October 2012
Mexican Mole Sauce
Ingredients
Original recipe makes 4 servings
- 2 teaspoons vegetable oil
- 1 teaspoon dried cilantro
- 1/4 cup finely chopped onion
- 1/8 tablespoon dried minced garlic
- 1 tablespoon unsweetened cocoa powder
- 1 (10.75 ounce) cancondensed tomato soup
- 1 teaspoon ground cumin
- 1 (4 ounce) can diced green Chile peppers
Directions
Warm the oil in a method broth pot over method heat, and prepare the red onion until soft. Mix in chocolate dust, cumin, cilantro, and beans. Mix in the tomato broth and green Chile sweet peppers. Bring to a steam, decrease heat to low, cover, and prepare 10 minutes. Exchange to a gravy vessel or add straight over food to provide.
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