Prep 10 minutes
Cook 45 minutes
Total Time: 55 mins
Gluten Free Egg Free
INGREDIENTS
DIRECTIONS
1. Heat oil in a sauce pan on low heat.
2. Add onion, garlic, oregano, cumin, and cinnamon, cover and cook until onion is tender, about 10 minutes. Stir occasionally.
3. Mix chili powder in flour and add the sauce pan.
4. Stir in chicken broth, increase heat and bring to a boil. Boil until thick, about 35 minutes. Stir occasionally.
5. Take off heat. Stir in chocolate and salt and pepper to taste.
Chef Notes:
*Use this fabulous mole sauce to top your enchiladas or tamales
Return from Gluten Free Authentic Mole Sauce to Gluten Free Dips and Dressings
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free