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Tex-Mex Mole

2 tablespoons olive oil
2 garlic cloves, minced
1/4 onion, sliced
2 tomatoes, peeled and quartered
1 ancho chile, stemmed and seeded
1 guajillo or pasilla chile, stemmed and seeded
1 ounce semisweet chocolate
1/4 teaspoon sesame seeds
1 teaspoon peanut butter
1/2 teaspoon sugar
2 saltine crackers
1 cup chicken broth


Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes. Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.

Source: www.epicurious.com