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Serves: 12
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes


  • 3 dried chipotle chiles, stemmed and seeded
    2 dried guajillo chiles, stemmed and seeded
    2 dried ancho chiles, stemmed and seeded
    2 ½ cups low-sodium chicken stock
    2 tablespoon olive oil
    1 cup white onion, chopped
    ½ poblano pepper, diced
    1 teaspoon cumin
    1 teaspoon dried oregano
    ½ teaspoon cinnamon
    5 cloves garlic, minced
    2 tablespoon all-purpose flour
    ¼ cup dark chocolate chips
    3 tablespoon almond butter
    1 tablespoon tomato paste
    ½ teaspoon sea salt


  • Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
    Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender with mushrooms. Puree until smooth.
    Heat olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin cinnamon and garlic and cook for about 10 minutes or until onion is tender, stirring occasionally.
    Mix in flour and stir for about 2 minutes until combined. Gradually add chicken and mushroom puree, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
    Remove from heat and use immersion blender to puree until smooth.
    Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed. Serve warm.
    main ingredients: type of recipe: sauce  cuisine: Mexico  
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