JIM'S MOLE SAUCE IN A POT, HEAT TWO GALLONS OF CHICKEN STOCK IN ANOTHER LARGER POT, ADD 1 CUP BUTTER, HEAT IT UP, ADD 1 CUP DICED ONIONS 1 CUP MINCED GARLIC 1 CUP SUGAR FRY UNTIL GOLDEN. THEN ADD 3 1/2 CUPs PEANUT BUTTER 2 CUPs CHOCOLATE SYRUP 6 TABLESPOONs CHILI ANCHO 2 TABLESPOONs CHIPOTLE POWDER 1 TABLESPOON CAYENNE 1 TABLESPOON CINNAMON 5 TABLESPOONs SESAME OIL 2 TEASPOONs ANIS 2 TEASPOONs TARRAGON 4 TABLESPOONs SALT 3 CUPs FLOUR 2 TABLESPOONs CUMIN COOK UNTIL YOU HAVE A THICK DOUGHY PASTE, ADDING A LITTLE HOT CHICKEN STOCK SO IT DOESN'T DRY OUT. WHEN THE MIXTURE STARTS TO BURN, ADD THE REST OF THE CHICKEN STOCK LITTLE BY LITTLE. CHECK FOR CONSISTENCY AND SALT

Home | Menu | Specials | Unique Sauces | Find Us | Margaritas | Awards | Email  All trademarks and registered trademarks are the property of their respective companies © Copyright 1999 DomaNet Inc