Mole Sauce

Mole Sauce

Makes 2 1/2 cups. 
Ingredients
Quick Mole Sauce: 
1/2 cup veggie broth,  or water. More for thinning.
15-ounce can tomato sauce (or diced tomatoes and juices)
2 tablespoons olive oil
4 cloves garlic
1/2 an onion- rough diced
1-2 tablespoons soy sauce
1-3 chipotle chilies in adobo sauce, plus 2 Tablespoon adobo sauce (see notes)
2 tsp chili powder
2 tsp cumin
2 tsp coriander
1 teaspoon oregano- optional
1/2 teaspoon cinnamon
pinch cloves (optional)
1/2 tsp salt and pepper, more to taste
--------
4 tablespoons sesame tahini paste, or peanut butter or almond butter
2 ounces semi-sweet or bitter-sweet dark chocolate squares
Toasted sesame seeds
 
Instructions
Blend. Place all the ingredients (EXCEPT the chocolate , tahini paste, sesame seeds) in a blender. Blend until very smooth.
Cook the Sauce. Place this blended Mole sauce in a medium pot, bring it to a simmer over medium heat, and cover (it will splatter!), lower heat to medium-low, and simmer 10 minutes. Stir in Tahini and chocolate until melted and combined.
Taste, adjust salt and sweetness. Add 1-3 teaspoons of agave or maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat, a splash more soy sauce for depth (or salt, or a bouillon cube!)  Make sure you can taste a hint of cinnamon; if not add a little more.  You want a nice balance between salt, sweet, spicy, with depth. 
To loosen the sauce, add more stock or water until desired consistency.