Mole sauce may be designed around one week beforehand and saved from the fridge. Rewarm about the stove and include additional rooster inventory, as required, to achieve ideal consistency.
Girl cooking mole at a small restaurant in San Pedro Atocpan Two states mole in Mexico assert for being the origin of mole: Puebla and Oaxaca.[three] The most effective-known moles are native to both of these states, but other regions in Mexico also make several kinds of mole sauces.[four]