Mole’ poblano sauce for tacos, burritos, and chicken


1 Tablespoon olive oil

½ large Vidalia onion or other sweet onion, chopped

1 cup broth

2 cloves garlic

1 teaspoon cumin

½ teaspoon ground coriander

½ teaspoons cinnamon

1 Tablespoon cocoa powder

1/ 2 cup honey roasted peanuts

1/ 2 cup of canned black beans, rinsed and drained

1 small can (10 – 12 ounces) tomato sauce

1 large or 2 small poblano peppers (stem and seeds removed)

optional: 1 chili pepper (stem and seeds removed)

optional: ¼ cup rum

optional: 2 Tablespoons sesame seeds as garnish

salt and pepper to taste

In a large skillet, sauté onion in the oil until tender. Remove sauté pan from the heat.

While the onions are on the stove, add the remaining ingredients to a blender. Then add the onions to the blender. Blend until smooth.

Bring to a boil; then lower heat and simmer for about 30 minutes. Add more water during the 30 minutes if necessary.