Mexican Mole Sauce

This is a simplified mole that is fairly easy to make. Instead or roasting the chilis, nuts etc. before cooking, I grind the chilis, spices and nuts into a chili powder, then saute and slow-cook them to let the flavor develop.

This sauce is very good over eggs, over cooked vegetables, or rolled in a tortilla with sharp grated cheese.

The chilis I use are not very hot. You can vary the mix of dried chilis, using more or less of different kinds, to vary the flavor and heat. Once you get used to the distinctive flavor of each of the dried chilis you will probably come up with your own preferred mix.

The Mexican chocolate I use is dark, sweet, and has a bit of cinnamon. You can substitute another dark sweet chocolate.

Wipe the dried chilis clean, remove the seeds, and rip the skin into smaller pieces. Grind the chilis with the first group of ingredients in a coffee grinder or other device, until you have a powder.

Saute the garlic and onions in the oil at a medium-low flame for a few minutes, then stir in the chili powder and saute another few minutes. Add the tomato sauce and the rest of the ingredients, and let simmer on a low flame for as long as you can - I like to start the sauce early in the day and let it cook all day. You can also make the sauce a day in advance and reheat - sauces with chilis improve with time. You may need to add more water to get the sauce to a thickness you like.