Oaxacan Mole Sauce

Oaxacan Mole Sauce: A deeply flavorful "days" simmered sauce made in under 1 hour, perfect for roasted veggies, rice, or meat dishes.

2 tablespoons vegetable oil
1 cup yellow onion, diced
5 cloves garlic, peeled and minced
2 chipotle peppers in adobo sauce, diced
2 tablespoons tablespoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
2 cups vegetable stock
1 12-ounce can diced tomatoes
2 tablespoons almond butter
2 tablespoons tomato paste
2 ounces 80% cacao chocolate chips or solid bar, chopped (for vegan, 1 box Beauty Bar Chocolate)

In a large deep skillet or sauce pan, sauté the chopped onions and garlic in the vegetable oil over medium-high heat for about 5 minutes.
Add the chipotle peppers, spices, salt, vegetable stock, diced tomatoes, almond butter and tomato paste. Heat over medium-high heat until it begins to simmer, reduce heat to medium and simmer for 5 minutes.
Remove from heat and add the chocolate of choice, stir until completely melted and well blended.
Use an immersion blender to make sauce smooth. If you don't have an immersion blender use table top blender, puree/pulse the mole sauce in small batches as it will be hot.
Serve with roasted vegetables, rice, beans, or use as sauce for Oaxacan Mole Pot Pies (recipe coming soon).