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Mexican Mole Sauce
Reviews:
September 15, 2007

This truly is a wonderful dish -- rich, earthy, flavorful and low in fat and cholesterol. I've made it many times, but changed it quite significantly. I find the recipe workes best when I do the following -- REPLACE the vegetable oil with olive (healthier), the canned soup with 28 oz crushed tomatoes, the canned chillies with a jalapeno (seeds and ribs removed), the coco with 1 oz unsweetened dark chocolate, the dry garlic and cilantro with fresh. ADD cayenne peppers and coriander (to taste) plus one handful of finely ground almonds. Simmer it with about one pound of cooked chicken and add the cilantro close to the end of the cook time. Serve it over brown rice or in tortillas, toped with reduced-fat cheese, a dollop of light sour, or diced fresh cilantro. My favorite part: with the addition of olive oil, dark chocolate and almonds this dish offers a nice supply of anti-oxidants, which have been found in studies to lower blood pressure and protect the heart. Eat up!

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