		Back To Recipe Page		Print This Recipe

Lapsang Mole

Submitted by:

Substituting brewed Lapsang Souchong for a portion of the chicken broth in a Mexican mole gives a smoky undertone to this rich sauce.

Prep Time: About 50 min.
Serving Size: about 3 cups

Ingredients

2 1/2 cups chicken broth
2 cups strong brewed Lapsang Souchong tea
3 tablespoons olive oil
1 medium onion, finely chopped
3-4 large cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces Mexican chocolate, grated

Directions
Cook onion, garlic, oregano, and cumin in oil until onion is tender. Mix in chili powder and flour and stir for 3 minutes. Gradually stir in chicken broth and tea. Increase heat to and bring mixture to a boil. Boil over medium-high heat until reduced, about 35 minutes, stirring occasionally. Remove from heat and stir in chocolate. Serve over chicken or turkey.