Don’t the Mexicans put chocolate in Chicken Mole?
That’s something I haven’t experimented with - the savory possibilities of Chocolate.
My go to order at Mexican restaurants is Mole Poblano, chicken in a dark sauce made of ground chilies, ground almonds, dark chocolate, and herbs and spices. I could drink that sauce! It shouldn’t be sweet but deep, dark, rich, and spicy.
mole sauce is too chocolatey for me, though it’s savory. but a scant tsp of cocoa in enchilada sauce or taco/fajita seasoning really adds something special without anyone knowing what it is. or making it look dark brown
now how do you add that accent over the “e” so it doesn’t look like a rodent sauce? lol!