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Foraging with Alexis Nikole Nelson.
Making authentic Mexican mole is a labor of love. This recipe, though, captures some of flavors of mole negro and pairs them with a fork-tender pot roast. Tablets of Mexican chocolate flavored with sugar and spices usually are used for making Mexican hot chocolate; here we add some to the pot to enrich the sauce with rich, bittersweet notes. Look for Mexican chocolate sold in small hexagonal boxes; Ibarra and Abuelita are common brands. Serve the beef with warmed tortillas or rice.
large yellow onions, halved and sliced
ancho chilies, stemmed, seeded and torn into pieces
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