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.