Tamales with Kahlúa Mole Sauce

Kahlúa Tamales with Mole Sauce


½ cup KAHLÚA
1 dozen tamales (chicken, beef, or pork)
4 cups chicken broth

3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped

How to mix it

Heat oil in a large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender (appoximatley 10 minutes), stirring occasionally. 

Mix in chili powder and flour and stir for 3 minutes. Gradually whisk in chicken broth and Kahlúa. Increase heat to medium-high and boil unitl liquid is reduced stirring occasionally (approximately 35 minutes).  Remove from heat and whisk in chocolate.  Season to taste with salt and pepper.  Spoon mole over warmed tamales and serve.