- 1). Pour all of the spices into a large soup pot. Cover the spices with the beef stock, stir this until it is thoroughly mixed.
- 2). Heat the stove to medium low heat. Add the garlic cloves, onion, and chocolate. Stir this over medium low heat until the chocolate is completely melted.
- 3). Add the peanuts to the chocolate spice mixture. Cook slowly over medium low heat for about an hour, be careful to never let this come to a boil or even a low simmer. You will want to continuously stir and scrape the bottom of the pan.
- 4). Reduce the heat to low and let this cook overnight or for 7 hours. In the morning stir the mixture thoroughly to ensure that the chocolate has not stuck to the bottom. Add the desired amount of crushed tomatoes to the pot. Taste the sauce and adjust seasoning as desired.
- 5). Remove the bay leaf from the pot. Transfer the sauce to a blender and blend on high until completely combined. Return to the soup pot and bring to a slight simmer. Let this cook for about 15 minutes. Serve hot served over your favorite enchiladas or use as a suace for chicken.
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