mole Options

mole Options

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Mole sauce is often produced approximately one week in advance and saved within the fridge. Rewarm to the stove and add further hen stock, as necessary, to succeed in desired consistency.

Woman cooking mole at a little restaurant in San Pedro Atocpan Two mole states in Mexico declare to be the origin of mole: Puebla and Oaxaca.[three] The best-acknowledged moles are native to these two states, but other locations in Mexico also make different different types of mole sauces.[4]