Most moles contain dozens of ingredients combined in a daunting number of steps, but this easy version cooks in under an hour from a manageable number of ingredients and will still make you say wow. You can also make the sauce a day ahead, and it will only taste better.
Make Ahead Tips
The sauce may be made 1 or 2 days ahead. Cover and refrigerate; reheat gently before using.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For such a streamlined mole, the sauce is deep, rich, and complex. This is a crowd pleaser.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?