Quick Mole Sauce:

Ingredients:

• 1 Tbsp Pure Olive Oil (or other vegetable oil)
• 4 Tbsp minced onion
• 1 clove garlic, minced (or more to taste)
• 8 Tbsp ground dried chiles (best with 1/2 Ancho & 1/2 Pasillas; add 1 Tbsp Cayenne Powder or 1 tsp ground Habanero for increased heat).
• 1 cup low sodium chicken stock (or vegetable stock)
• 1 Oz. Ibarra Mexican Chocolate (or substitute bittersweet chocolate with 1 tsp. ground Mexican canela or cinnamon).
• 1/8 cup smooth peanut butter
• 1/4 tsp salt
• Pinch of ground Mexican canela or cinnamon

• 10 medium carrots, sliced in rounds and steamed until soft
• 2 tsp. toasted white sesame seeds
• cilantro sprig (for garnish)

Procedures:

1. Sautee onion and garlic in oil until tender but not brown, about 1-2 minutes.

2. Add the remaining sauce ingredients and simmer for 20-25 minutes.

3. Toast sesame seeds on a baking sheet in a 325 degree oven for approx. 15 minutes, or until golden. Watch carefully so you don't burn them.

4. Stir in carrots and simmer for a few minutes until the carrots are well heated and coated with sauce.

5. Serve warm, sprinkled with the toasted sesame seeds and topped with a sprig or two of cilantro.

Makes 3-4 entrees or 6-8 side dishes.