JHS MOLE SAUCE
JHS MOLE SAUCE

JHS MOLE SAUCE

Yield
16 portions
Ingredients: Measure:
Dried ancho chilies
2
Hot water
1/2 cup
Olive oil
2 tsp
Onion, finely chopped
1/2 cup
Garlic, minced
2 cloves
Ground cumin
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cloves
1/8 tsp
1 cup
Chicken broth
1 cup
2 tbsp

Directions

  1. Reconstitute ancho chilies in hot water until soft. Drain, seed and chop chilies. Set aside.

  2. Heat olive oil over medium heat. Add onion and garlic, saute 3 to 4 minutes. Add cumin, cinnamon and cloves; saute 30 seconds, stirring constantly. Add tomatoes and broth; simmer 30 minutes to blend flavors.

  3. Pour contents into blender and puree. Return sauce to skillet. Add J. Hungerford Smith® Old Fashioned Chocolate Fudge and heat through. Pour over enchiladas or other entrées and serve immediately.

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