Maria Lio’s Mole Negro

Place the tomatoes, onion and garlic in a saucepan. Cover with water and turn heat to medium/high. Once it reaches a roiling boil, reduce heat and cook for 8 minutes, or until the tomatoes are cooked. Drain water and place tomatoes, onion and garlic into blender. Blend until you have a fine sauce; set aside.

Place a large frying pan over low-heat and add the jar of mole paste and a cup of the chicken broth. Start diluting the paste. Add one or more cup(s) of chicken broth along with the tomato sauce mixture, ground cinnamon and ground anise seed. Stir well until the mole paste dissolves completely. The sauce will thicken as it continues cooking, so add more broth as needed. Traditional mole sauce has the consistency of thick gravy.