Last Updated on August 18, 2023 by My Back Kitchen
- 1 Tbsp. vegetable oil
- 1/4 block Abuelita Mexican hot chocolate
- 1.5 Tbsp. black mole paste
- 4 cups blended tomato
- 1/4 cup chile ancho paste
- 3/4 tsp. kosher salt
- In a large sauce pan, heat oil over medium high heat. Add abuelita chocolate and black mole paste. Stir frequently until melted and lightly toasted. Add in blended tomato, chile ancho paste, and kosher salt. Stir until there is no foam on top of the sauce and it becomes a dark brown color. Taste and adjust seasoning to preference.