Nachos with mole sauce

Ingredients:

• 250-300 g of corn chips
• 5 dried smoked chili peppers
• 2 tbsp extra virgin olive oil
• 2 cups chopped onion
• 2 cloves garlic, chopped
• 1.5 cups lightly salted chicken broth
• 2 tbsp natural peanut butter
• 1.5 tsp sugar
• 1 teaspoon chopped dried oregano
• 2 - 4 tbsp chopped fresh cilantro
• 90 g of chocolate
• Table salt and freshly ground pepper
• 1/2 - 1 tbsp. grated semi-hard cheese
• 2 - 4 tbsp sour cream

Preparation:

1. Preheat the oven with the grill function. Cut and seed the chili peppers, then soak them in warm water for 15 minutes. Then drain.
2. Heat olive oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
   
   Transfer the mixture to a blender and add the chili pepper, chicken broth, peanut butter, sugar, and oregano. Chop, but not too finely, 1/4 cup of corn chips and blend until smooth. Return the mixture to the saucepan and simmer over low heat for about 5 minutes.
   
   Add the chocolate and continue cooking, stirring, until the chocolate has melted. Season the mole sauce to taste with salt and pepper.
3. Now place the remaining chips in a baking dish. Pour about 2 cups of the sauce over the top and sprinkle with cheese. Bake in the oven until the cheese melts (about 2 minutes). Then top with sour cream and garnish with cilantro.