Lapsang Mole
Substituting brewed lapsang souchong for a portion of the chicken broth in a Mexican mole gives a smoky undertone to this rich sauce.
50 m 2Ingredients
- 2 1/2 c. chicken broth
- 2 c. strong brewed lapsang souchong tea
- 3 tbsp. olive oil
- 1 medium onion, finely chopped
- 3-4 cloves garlic, chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 2 1/2 tbsp. chili powder
- 3 tbsp. all-purpose flour
- 2 oz. 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 min. Gradually stir in chicken broth and tea. Increase heat and bring mixture to a boil. Boil over medium-high heat until reduced, about 35 min., stirring occasionally. Remove from heat and stir in chocolate. Serve over chicken or turkey.
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