I grew up eating mole (pronounced mō-leh). It was part of Mom’s rotation of more special recipes that made an appearance every couple of months. She used a jar of premade mole paste from our local ...

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Instructions: Dissolve the mole paste in the water in a small saucepan over low heat, stirring, until you have a smooth sauce. Add a little more water as needed. Once dissolved, stir in the liqueur ...

1. Heat pumpkin seeds, cumin seeds, and peppercorns in a 12" cast-iron skillet over medium-high heat until seeds begin to pop, 1-2 minutes; let cool slightly. Place in a spice grinder and pulse until ...

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

You can serve this sauce with shredded poached dark chicken meat or grilled eggplant slices, though it probably would make wet cardboard taste good. Simply heat some of the sauce thinned with chicken ...

Chicken with mole sauce, sesame seeds, and fresh herbs - Aliaksandr Mazurenka/Shutterstock Mexican mole is about as complex as sauces get. Whereas you can make the foundation for homemade barbecue ...