**The Art of Making Mole: A Guide to Creating This Iconic Mexican Dish**

When it comes to cooking, there are few dishes as rich and complex as mole. This iconic Mexican dish has been perfected over centuries, and its unique blend of spices, herbs, and chilies makes it a true delight for the senses. In this article, we'll explore the art of making mole, from preparing the ingredients to blending the sauce to perfection.

**Preparing the Stock**

To start making mole, you'll need to prepare your stock. For vegetarians, vegetable stock or water is a good option. Bring the stock to a boil and then reduce it to a simmer. Let it cook for about 30 minutes, allowing all the ingredients to soften and meld together. This step is crucial in creating a rich and flavorful sauce.

**Simmering the Mole**

While your stock is cooking, you can start preparing the other components of your mole. The mole has been simmering for about 30 minutes now, and it's starting to take on a deep, rich color. Remove the bay leaves, avocado, and any other ingredients that have been added during the simmering process. If you can't find cinnamon or other spices, don't worry - they will shift as they cook and still result in a delicious dish.

**Blending the Chilies**

The next step is to blend the chilies into a smooth paste. This requires some caution, as the chilies are extremely hot and can cause explosions if overfilled. Use a blender or food processor with caution, starting on low speed and gradually increasing it until you reach your desired consistency. You may need to do this in batches depending on the size of your blender.

**Adding Flavor**

Once you've blended the chilies, add them back into the pot along with some liquid (about three-quarters full) to create a sauce that's smooth and creamy. Use a measuring cup or large bowl to transfer the blended mixture back into the pot, as this will help prevent spills and splashes.

**Melting the Chocolate**

To give your mole an extra layer of depth and richness, melt one ounce of dark chocolate (at least 70% cocoa) into the sauce. This adds a subtle bitterness and sweetness that complements the other flavors in the dish perfectly.

**Seasoning and Serving**

With all the ingredients combined, taste and adjust the seasoning as needed. Transfer the mole to your serving vessel, be it a plate or bowl, and add a generous amount of sauce at the bottom. Garnish with toasted sesame seeds for added texture and visual appeal. Finally, serve hot and enjoy!

**The Result: A Delicious Mole**

After all the hard work, the result is a rich, complex sauce that's both spicy and sweet. The chocolate adds a depth of flavor that complements the other ingredients perfectly. Take a bite, and you'll be transported to the sun-kissed hills of Mexico, where this iconic dish has been perfected for centuries.

In making mole, we've covered all the essential steps from preparation to blending. With practice and patience, anyone can master this complex recipe and create dishes that will impress even the most seasoned foodies. So go ahead, give it a try - your taste buds will thank you!

"WEBVTTKind: captionsLanguage: enhi i'm rick martinez a food editor and recipe developer my mexican heritage inspires everything that i do the food that i cook what i write and today i'm going to share with you one of my favorite sauces it's a mother sauce in mexico mole so this is a very specific type of mole it's called coloradito that means red mole and so all moles and there are so many different types in mexico are chili forward sauces there's usually a sweet component and there's usually a nutty component there's always a warming spice component to it so i've broken this dish up into three parts to make it really easy for the home cook part one the heat component which are the chilies part two the sweet component which are the dried fruits and nuts and part three the vegetable component let's get started all right so the first thing we're gonna do is work on part one the heat component which are the chilies so for this recipe because it's really a red mole sauce i'm using red chilies one of my favorites are the chili ancho and you can even see like how beautiful and burgundy colored that is a really good dried pepper will be flexible it's going to be soft it's going to be really fragrant if it's dry and brittle then it's it's probably been sitting on the store shelf for a really long time probably doesn't have a lot of flavor it should be almost like dried fruit so think of a raisin with a lot of sweetness and still some residual moisture on the inside the next pepper we're going to use is the wajio it's not as sweet as the ancho it has a little bit of a sharper bite whereas the ancho is sweet and and mild generally this one has a little bit sharper flavor almost like the flavor of paprika and then our heat is going to come from these it's called the cascavel if you can hear that that is the rattling of the seeds inside and this does actually have a bite to it so the first thing i'm going to do is i'm going to seed these peppers i always wear gloves whenever i seed peppers not necessarily for the heat although the kaska bell are pretty spicy but mainly because when you open these guys up if they're still moist in the center which they should be they're going to you know stain your hands and they're a little bit sticky and that's exactly the way they should be and you want to make sure that you get as many of these seeds out as possible sometimes they stick to the sides especially if they're pretty moist and fresh just pull them out there's not a lot of heat here what we're really trying to do is just get rid of them because they're a little bit more woody they're a little thicker than say the seeds in a jalapeno or serrano all right that looks good we can just lay them out on a sheet tray five minutes in a 350 degree oven is usually about the exact amount of time you want to toast chilies so these chilies are really common across the united states so if you can't find the cascadel at your local grocery store or mexican market you can definitely find them online and if you don't get all the seeds it's it's fine as long as your blender is powerful enough to pulverize the seeds you'll be good all right what i'm going to do now is i'm going to add the spice component to this as well and so i'm just going to sprinkle over some mexican oregano and then a little bit of cumin and then i really like the combination of cumin and coriander so these are coriander seeds and by toasting all of these spices we're really going to bring out their flavor they're going to get a richness that they just won't have out of the jar they'll get start to take on a slightly nutty toasty flavor i'm using a little bit of peppercorn that will give a nice little warm hit and then this is canela so this is essentially mexican cinnamon or ceylon cinnamon is how it's labeled in the u.s so i'm not going to use a full stick of it so i'm just going to break a piece off and it's if it splinters that's totally fine and if you can't find it use an inch piece of casia cinnamon these are avocado leaves and you're probably thinking oh my god where am i going to get these they do exist in specialty grocery stores but they have a really amazing flavor think of this as a bay leaf type ingredient they've got like an almost nicey fennel flavor to them and then once they're toasted they start to take on notes of hazelnuts which is really amazing and then finally we've got one bay leaf and one clove because it's very intense and we don't want it to taste like christmas so i'm going to throw these into an oven 350 degrees it's gonna take about five to seven minutes so next i'm going to work on the sweet ingredients these are also going to get toasted i have some pepitas or raw pumpkin seeds i've got some raw untoasted sesame seeds i'm using slivered almonds also raw and untoasted i'm using salted roasted peanuts because i want a really intense roasted flavor and also the salt's just gonna help us with the seasoning in the end and these are raw pecans all right and we're going to put some raisins in here these are going to add a really nice sweetness they're also going to add an acidity which is going to be a really nice counterpoint to a lot of the toasted nut flavors and then dried prunes also very common in mexican cooking and a lot of people don't realize that and so now we're just gonna wait for the chilies to toast and then we'll swap trays yeah all right and there's a little bit of smoke coming off and don't be alarmed because that's exactly what it should look like you can see they still have their nice color the the red color's gone into a brick red but yeah these look really good they smell really great i'm gonna throw these in the oven now while the sweet things are roasting i'm going to put these into a bowl basically both this tray and the tray that's in the oven are going to get added to our mole sauce at the same time and if it's too hot for you to handle just wait a few more minutes these chilies will actually cool down pretty quickly all right it's been about 12 minutes i'm going to pull the fruits and nuts oh they smell really good all right you can see everything's taken on a little bit of a brown color the raisins have kind of plumped up a little bit and changed color as well this is going to add a lot of flavor to the mole so now that they've cooled down a little bit i'm going to go ahead and transfer to the bowl now we're up to part three the vegetables so the first thing that i'm gonna do is i'm going to preheat my pan and we want the really fully developed almost over ripened plantain so you want to cut your plantain into half-inch rounds what i like to do is just run my knife down the side and split the skin open and then it's just really easy to peel and you can see how like how soft it is and that's really what we want in here and so these are actually pretty common in mexico they aren't native to mexico they were actually brought by africans that came into mexico um after the spanish arrived so for this recipe i'm using schmaltz uh you can use really whatever fat you want i love schmaltz because it has a really intense chicken flavor it's gonna add a lot of depth and umami and then you just want to add these carefully to the pot we want to caramelize both sides like i said there's a there's quite a bit of sugar in there not as much as a ripe banana but there is a decent amount of sugar all that sugar when caramelized is going to add flavor it's going to intensify the the flavors of the plantain itself so this dish is all about balance and so that's why you know these these measurements may seem a little odd to you but it's definitely about finding the exact right amount of sweetness and sharpness and heat and acidity to make this a really well balanced dish all right we're getting some good color on there if they start to stick just kind of scrape the bottom and move them around make sure they're nicely coated with the oil that'll prevent them from sticking while these plantains are cooking i'm going to prep my onion i'm going to start by taking the top and bottom off for this dish i'm only using half of the onion i will save the rest for another dish peel the skin off so the way that i like to cut my onion is put your palm on the top that'll stabilize and then just give the knife a gentle push towards the back don't cut all the way through you really want a really nice sharp knife for this and then turn the onion make your claw and then just make the cross cuts all right and then you have a nice even dice and all right there we go and it looks like my plantains are done so i'm going to transfer them to a bowl i really wanted to get a lot of this caramelization both on the plantains and at the bottom of the pot that's gonna add flavor and once i put the onions in i will pick up a lot of that caramel all right so i've got five garlic cloves i'm gonna give them a rough chop these are all gonna get blended anyway so i just want to get color on more of the sides by doing this all right that's good all right add those in and now i'm going to season my veg i am a big proponent of seasoning the veg and putting all of the seasoning in at once that's going to do a couple of things it's going to season the dish in total but also and more importantly you're going to draw out the moisture in the veg and what that's going to do is it's going to help the veg cook but it's also going to draw out some of the sugars and again it's the sugar and the caramelization that's gonna give this dish so much flavor so i'm adding four teaspoons of kosher salt i'm gonna give that a little stir and if the heat seems like it's too aggressive then definitely turn it down everybody's stove is a little bit different gas stoves are different than electric stoves and then as the moisture comes out of the onion go ahead and give the bottom of the pan a little scrape and get up all these little brown bits that's flavor so these are looking really good i'm going to go ahead and add my tomatoes now i'm just going to make a little well in the center so i'm using fire roasted tomatoes if you don't have them you can use diced tomatoes we're going to cook them for about five to seven minutes just until all of the liquid evaporates and we'll get rid of that tinny flavor if there's any of that from the can again if you see any little brown bits in the pan go ahead and scrape them up all right it's been about seven minutes this is looking really good we're almost there so now at this point all of the three parts of this dish are gonna come together in this pot we're gonna cook everything together we'll start by adding back our plantains now we're going to put parts one and two the chilies and the seeds nuts and dried fruit back in the pot and if they are coming out just give them a little crush the chilis are pretty brittle at this point and that's exactly what you want and then i have chicken stock if you're going the vegetarian option vegetable stock or water i'm gonna give this a little stir we're gonna bring this to a boil i will cover it reduce it to a simmer and let that cook for about 30 minutes my mole has been simmering for about 30 minutes now 30 minutes is like the right amount of time for everything to soften and i'm going to pull out my bay and avocado and if i can find the cinnamon which i may not be able to if you can't find them don't worry about it things shift as they cook and there's another leaf but as long as your blender is pretty decent and can make a good smoothie it will make a good mullet and everything will be fine all right that is looking really good it smells so incredible okay i'm going to transfer the chilies into the blender so we're going to probably do this in batches i definitely don't want to overload the blender this is obviously very very hot and once we start blending there's a possibility if you overfill your blender that things might explode so we definitely don't want that all right and then you can use a ladle for this i actually prefer a measuring cup it's just a little more efficient get some of the juice in there you want some of the liquid in with the chilies to make sure that you have enough liquid to blend properly okay definitely three quarters is probably about as high as i want to go okay so you can see the steam is actually coming up out of the blender and so when i blend hot things i try and at least take the the center piece out most blenders will have the centerpiece removable but you want to make sure that you have a kitchen towel and for this dish because it's red and it stains easily you want to use a towel that if it gets a little bit dirty it's going to be okay you also want to start very very low so start on your lowest setting and we will slowly increase the speed and eventually you want to take this to its highest setting to make sure that everything is completely smooth but just go gradually all right i'm gonna grab a large measuring cup if you don't have something this size you can get a big bowl i'm gonna transfer this to the measuring cup you can see how beautiful that is it's a really really deep red color and now we will puree the rest so now everything gets put back in the pot so oh look at that beautiful color smells so good all right it's already really hot but i want it to come back up to a simmer and this is actually this is a beautiful consistency this is hot enough i'm seeing little bubbles you don't need it to be at a rapid boil it's already cooked through all we're doing is we're melting the salt we're bringing all the flavors together of the two blended sauces and we're going to melt the chocolate i am using one ounce of 72 cacao dark chocolate if you just look for bittersweet chocolate anything above 70 will do we're adding a little more sweetness but we're really doing is adding a little bit of richness and bitterness from the chocolate and so i'm gonna just add that in turned off the heat the residual heat of the mole will melt the chocolate i'm gonna give it a little taste to make sure my seasoning is right that's really good i'm gonna plate up my mole i have a beautifully roasted chicken i'm gonna give this one last stir oh it just looks so rich and delicious it smells amazing all right i'm gonna show you the way i like to plate this what i like to do is just sauce the bottom of whatever platter or plate or bowl you want a decent amount i would say like you know this dish is called mullet for a reason so it's not like gravy you don't it's not like a hint of of the gravy you want a pretty good amount all right and now i'm just gonna lay this down like that oh it's so beautiful and then i'm just gonna give this a little bit of a garnish just some toasted sesame seeds you have to go crazy but i think it just kind of breaks it up it's so beautiful also it's in the dish all right and that is a beautiful plate of mole coloradito so now you know how to make mullet and i'm going to have a big bite oh so good um the richness from the chocolate kind of hits you first and then you get the chilies and all the spices the warming spices the herbs get a little bit of the sweetness and then it's got a nice little gentle heat at the end it's so good mole is one of the most iconic dishes in mexico and i've made this recipe as simple for you as i possibly can so you need to be enjoying your mole at the same time i'm enjoying mine youhi i'm rick martinez a food editor and recipe developer my mexican heritage inspires everything that i do the food that i cook what i write and today i'm going to share with you one of my favorite sauces it's a mother sauce in mexico mole so this is a very specific type of mole it's called coloradito that means red mole and so all moles and there are so many different types in mexico are chili forward sauces there's usually a sweet component and there's usually a nutty component there's always a warming spice component to it so i've broken this dish up into three parts to make it really easy for the home cook part one the heat component which are the chilies part two the sweet component which are the dried fruits and nuts and part three the vegetable component let's get started all right so the first thing we're gonna do is work on part one the heat component which are the chilies so for this recipe because it's really a red mole sauce i'm using red chilies one of my favorites are the chili ancho and you can even see like how beautiful and burgundy colored that is a really good dried pepper will be flexible it's going to be soft it's going to be really fragrant if it's dry and brittle then it's it's probably been sitting on the store shelf for a really long time probably doesn't have a lot of flavor it should be almost like dried fruit so think of a raisin with a lot of sweetness and still some residual moisture on the inside the next pepper we're going to use is the wajio it's not as sweet as the ancho it has a little bit of a sharper bite whereas the ancho is sweet and and mild generally this one has a little bit sharper flavor almost like the flavor of paprika and then our heat is going to come from these it's called the cascavel if you can hear that that is the rattling of the seeds inside and this does actually have a bite to it so the first thing i'm going to do is i'm going to seed these peppers i always wear gloves whenever i seed peppers not necessarily for the heat although the kaska bell are pretty spicy but mainly because when you open these guys up if they're still moist in the center which they should be they're going to you know stain your hands and they're a little bit sticky and that's exactly the way they should be and you want to make sure that you get as many of these seeds out as possible sometimes they stick to the sides especially if they're pretty moist and fresh just pull them out there's not a lot of heat here what we're really trying to do is just get rid of them because they're a little bit more woody they're a little thicker than say the seeds in a jalapeno or serrano all right that looks good we can just lay them out on a sheet tray five minutes in a 350 degree oven is usually about the exact amount of time you want to toast chilies so these chilies are really common across the united states so if you can't find the cascadel at your local grocery store or mexican market you can definitely find them online and if you don't get all the seeds it's it's fine as long as your blender is powerful enough to pulverize the seeds you'll be good all right what i'm going to do now is i'm going to add the spice component to this as well and so i'm just going to sprinkle over some mexican oregano and then a little bit of cumin and then i really like the combination of cumin and coriander so these are coriander seeds and by toasting all of these spices we're really going to bring out their flavor they're going to get a richness that they just won't have out of the jar they'll get start to take on a slightly nutty toasty flavor i'm using a little bit of peppercorn that will give a nice little warm hit and then this is canela so this is essentially mexican cinnamon or ceylon cinnamon is how it's labeled in the u.s so i'm not going to use a full stick of it so i'm just going to break a piece off and it's if it splinters that's totally fine and if you can't find it use an inch piece of casia cinnamon these are avocado leaves and you're probably thinking oh my god where am i going to get these they do exist in specialty grocery stores but they have a really amazing flavor think of this as a bay leaf type ingredient they've got like an almost nicey fennel flavor to them and then once they're toasted they start to take on notes of hazelnuts which is really amazing and then finally we've got one bay leaf and one clove because it's very intense and we don't want it to taste like christmas so i'm going to throw these into an oven 350 degrees it's gonna take about five to seven minutes so next i'm going to work on the sweet ingredients these are also going to get toasted i have some pepitas or raw pumpkin seeds i've got some raw untoasted sesame seeds i'm using slivered almonds also raw and untoasted i'm using salted roasted peanuts because i want a really intense roasted flavor and also the salt's just gonna help us with the seasoning in the end and these are raw pecans all right and we're going to put some raisins in here these are going to add a really nice sweetness they're also going to add an acidity which is going to be a really nice counterpoint to a lot of the toasted nut flavors and then dried prunes also very common in mexican cooking and a lot of people don't realize that and so now we're just gonna wait for the chilies to toast and then we'll swap trays yeah all right and there's a little bit of smoke coming off and don't be alarmed because that's exactly what it should look like you can see they still have their nice color the the red color's gone into a brick red but yeah these look really good they smell really great i'm gonna throw these in the oven now while the sweet things are roasting i'm going to put these into a bowl basically both this tray and the tray that's in the oven are going to get added to our mole sauce at the same time and if it's too hot for you to handle just wait a few more minutes these chilies will actually cool down pretty quickly all right it's been about 12 minutes i'm going to pull the fruits and nuts oh they smell really good all right you can see everything's taken on a little bit of a brown color the raisins have kind of plumped up a little bit and changed color as well this is going to add a lot of flavor to the mole so now that they've cooled down a little bit i'm going to go ahead and transfer to the bowl now we're up to part three the vegetables so the first thing that i'm gonna do is i'm going to preheat my pan and we want the really fully developed almost over ripened plantain so you want to cut your plantain into half-inch rounds what i like to do is just run my knife down the side and split the skin open and then it's just really easy to peel and you can see how like how soft it is and that's really what we want in here and so these are actually pretty common in mexico they aren't native to mexico they were actually brought by africans that came into mexico um after the spanish arrived so for this recipe i'm using schmaltz uh you can use really whatever fat you want i love schmaltz because it has a really intense chicken flavor it's gonna add a lot of depth and umami and then you just want to add these carefully to the pot we want to caramelize both sides like i said there's a there's quite a bit of sugar in there not as much as a ripe banana but there is a decent amount of sugar all that sugar when caramelized is going to add flavor it's going to intensify the the flavors of the plantain itself so this dish is all about balance and so that's why you know these these measurements may seem a little odd to you but it's definitely about finding the exact right amount of sweetness and sharpness and heat and acidity to make this a really well balanced dish all right we're getting some good color on there if they start to stick just kind of scrape the bottom and move them around make sure they're nicely coated with the oil that'll prevent them from sticking while these plantains are cooking i'm going to prep my onion i'm going to start by taking the top and bottom off for this dish i'm only using half of the onion i will save the rest for another dish peel the skin off so the way that i like to cut my onion is put your palm on the top that'll stabilize and then just give the knife a gentle push towards the back don't cut all the way through you really want a really nice sharp knife for this and then turn the onion make your claw and then just make the cross cuts all right and then you have a nice even dice and all right there we go and it looks like my plantains are done so i'm going to transfer them to a bowl i really wanted to get a lot of this caramelization both on the plantains and at the bottom of the pot that's gonna add flavor and once i put the onions in i will pick up a lot of that caramel all right so i've got five garlic cloves i'm gonna give them a rough chop these are all gonna get blended anyway so i just want to get color on more of the sides by doing this all right that's good all right add those in and now i'm going to season my veg i am a big proponent of seasoning the veg and putting all of the seasoning in at once that's going to do a couple of things it's going to season the dish in total but also and more importantly you're going to draw out the moisture in the veg and what that's going to do is it's going to help the veg cook but it's also going to draw out some of the sugars and again it's the sugar and the caramelization that's gonna give this dish so much flavor so i'm adding four teaspoons of kosher salt i'm gonna give that a little stir and if the heat seems like it's too aggressive then definitely turn it down everybody's stove is a little bit different gas stoves are different than electric stoves and then as the moisture comes out of the onion go ahead and give the bottom of the pan a little scrape and get up all these little brown bits that's flavor so these are looking really good i'm going to go ahead and add my tomatoes now i'm just going to make a little well in the center so i'm using fire roasted tomatoes if you don't have them you can use diced tomatoes we're going to cook them for about five to seven minutes just until all of the liquid evaporates and we'll get rid of that tinny flavor if there's any of that from the can again if you see any little brown bits in the pan go ahead and scrape them up all right it's been about seven minutes this is looking really good we're almost there so now at this point all of the three parts of this dish are gonna come together in this pot we're gonna cook everything together we'll start by adding back our plantains now we're going to put parts one and two the chilies and the seeds nuts and dried fruit back in the pot and if they are coming out just give them a little crush the chilis are pretty brittle at this point and that's exactly what you want and then i have chicken stock if you're going the vegetarian option vegetable stock or water i'm gonna give this a little stir we're gonna bring this to a boil i will cover it reduce it to a simmer and let that cook for about 30 minutes my mole has been simmering for about 30 minutes now 30 minutes is like the right amount of time for everything to soften and i'm going to pull out my bay and avocado and if i can find the cinnamon which i may not be able to if you can't find them don't worry about it things shift as they cook and there's another leaf but as long as your blender is pretty decent and can make a good smoothie it will make a good mullet and everything will be fine all right that is looking really good it smells so incredible okay i'm going to transfer the chilies into the blender so we're going to probably do this in batches i definitely don't want to overload the blender this is obviously very very hot and once we start blending there's a possibility if you overfill your blender that things might explode so we definitely don't want that all right and then you can use a ladle for this i actually prefer a measuring cup it's just a little more efficient get some of the juice in there you want some of the liquid in with the chilies to make sure that you have enough liquid to blend properly okay definitely three quarters is probably about as high as i want to go okay so you can see the steam is actually coming up out of the blender and so when i blend hot things i try and at least take the the center piece out most blenders will have the centerpiece removable but you want to make sure that you have a kitchen towel and for this dish because it's red and it stains easily you want to use a towel that if it gets a little bit dirty it's going to be okay you also want to start very very low so start on your lowest setting and we will slowly increase the speed and eventually you want to take this to its highest setting to make sure that everything is completely smooth but just go gradually all right i'm gonna grab a large measuring cup if you don't have something this size you can get a big bowl i'm gonna transfer this to the measuring cup you can see how beautiful that is it's a really really deep red color and now we will puree the rest so now everything gets put back in the pot so oh look at that beautiful color smells so good all right it's already really hot but i want it to come back up to a simmer and this is actually this is a beautiful consistency this is hot enough i'm seeing little bubbles you don't need it to be at a rapid boil it's already cooked through all we're doing is we're melting the salt we're bringing all the flavors together of the two blended sauces and we're going to melt the chocolate i am using one ounce of 72 cacao dark chocolate if you just look for bittersweet chocolate anything above 70 will do we're adding a little more sweetness but we're really doing is adding a little bit of richness and bitterness from the chocolate and so i'm gonna just add that in turned off the heat the residual heat of the mole will melt the chocolate i'm gonna give it a little taste to make sure my seasoning is right that's really good i'm gonna plate up my mole i have a beautifully roasted chicken i'm gonna give this one last stir oh it just looks so rich and delicious it smells amazing all right i'm gonna show you the way i like to plate this what i like to do is just sauce the bottom of whatever platter or plate or bowl you want a decent amount i would say like you know this dish is called mullet for a reason so it's not like gravy you don't it's not like a hint of of the gravy you want a pretty good amount all right and now i'm just gonna lay this down like that oh it's so beautiful and then i'm just gonna give this a little bit of a garnish just some toasted sesame seeds you have to go crazy but i think it just kind of breaks it up it's so beautiful also it's in the dish all right and that is a beautiful plate of mole coloradito so now you know how to make mullet and i'm going to have a big bite oh so good um the richness from the chocolate kind of hits you first and then you get the chilies and all the spices the warming spices the herbs get a little bit of the sweetness and then it's got a nice little gentle heat at the end it's so good mole is one of the most iconic dishes in mexico and i've made this recipe as simple for you as i possibly can so you need to be enjoying your mole at the same time i'm enjoying mine you\n"