Instructions

1. Heat oil in a skillet over medium heat.
2. Once the oil is hot, add the dried chiles, diced peppers, onion, almond flour, and garlic.
3. Cook over medium until soft, about 5 minutes.
4. Add the Rotel and 1/2 c (4 fl oz) of the chicken stock, and cook down at a simmer (over low or medium-low, as needed) for 30 minutes, adding the rest of the stock a little at a time while stirring, to keep the bottom from catching.
5. Transfer the mixture to a blender or food processor, and then add the spices to the mixture. Pulse a few times to combine.
6. Turn the motor on and let it run to purée the mixture, while gradually adding the chopped chocolate through the chute. Purée until completely smooth.
7. Dress your dish with completed molé sauce, as desired OR transfer to a lidded container or a large mason jar, let stand to cool, then put the lid on and refrigerate if not using immediately.
8. Heat gently over low before serving, if using out of the refrigerator.