"There are several types of mole, but this is based on the most popular - mole poblano, a combination of chiles with a long list of other ingredients, including toasted bread and tortillas for thickening, nuts, spices and, in many versions including this one, chocolate - all ground together into a rich paste. It's very common for Mexican home cooks to start with mole paste and make it their own,"
"It's very common for Mexican home cooks to start with mole paste and make it their own, adding a bit of this and that in the process of heating it up and thinning it out into a sauce. This version starts with the most common, easy-to-find paste, Doña Maria. If you have access to a more artisanal mole paste, use that in its place."
Mole is a complex Mexican sauce with many regional varieties. Mole poblano combines chiles with toasted bread and tortillas for thickening, nuts, spices and, in many versions, chocolate, all ground into a rich paste. Mexican home cooks often start with prepared mole paste and customize it while heating and thinning to form a sauce. One version uses the common, easy-to-find Doña Maria paste as a base. More artisanal mole pastes can be substituted for a deeper, more traditional flavor.
Read at Los Angeles Times
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