Around the holidays I always make this real elaborate mole sauce that I discovered in Diana Kennedy’s first cookbook, The Cuisines of Mexico. It is incredibly complex and rich with spice but takes hours to prepare (which is why I only make it once a year). If I ever am feeling ambitious I will post it one day to this here blog, but today is not that day.
I won’t throw in the towel on the Ms. Kennedy’s spicy pork mole but I’m thrilled to have found an alternative I can make more than once a year.
Adapted slightly from Pati's Mexican Table Ingredients Instructions
Adapted slightly from Pati's Mexican Table