- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 3 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 1/2 tablespoons chili powder
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 cup Kahlua
- 2 ounces dark chocolate, chopped
- 12 tamales (chicken, beef, or pork)
- Heat oil in a large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender (approximately 10 minutes), stirring occasionally.
- Mix in chili powder and flour and stir for 3 minutes. Gradually whisk in chicken broth and Kahlua. Increase heat to medium-high and boil until liquid is reduced stirring occasionally (approximately 35 minutes). Remove from heat and whisk in chocolate. Season to taste with salt and pepper. Spoon mole over warmed tamales and serve.