Instructions

1. In a large saucepan or heavy pot, heat olive oil over medium heat. Add onion, garlic, oregano, cumin, cinnamon, salt, and pepper. Sauté until onions soften and start to become translucent, about 5-8 minutes. Add chili powder and flour and stir constantly for another 2-3 minutes. Gradually whisk in the broth. Increase the heat to medium-high and bring mixture to a boil. Continue to boil for 30 minutes or until liquid is reduced to 3 cups, stirring occasionally. Remove from heat and stir in chocolate. Season with additional salt and pepper to taste. Set aside to cool.
2. Preheat oven to 400. Lightly oil a large baking sheet.
3. In a large mixing bowl, combine chicken, olives, shredded cheese, and 1 1/2 cups of the cooled sauce.
4. Spoon about 3 tablespoons of filling onto the middle of a tortilla. Roll up taquito and place seam side down on prepared baking sheet. Repeat with the remaining tortillas.
5. Use a pastry brush to brush a light coating of olive oil onto each taquito. Sprinkle with coarse salt to finish.
6. Bake at 400 for about 25 minutes, until taquitos are lightly golden brown. Serve with the remaining sauce on the side for dipping.