Servings: 6
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 today to get daily recipes from Fine Cooking plus special offers
I dream about this mole. Make extra and use it on everything!
For such a streamlined mole, the sauce is deep, rich, and complex. This is a crowd pleaser.
© 2019 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.
Subscribe today and save up to 44%
SubscribeDo 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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review