Mole sauce can be manufactured nearly 1 7 days beforehand and stored while in the fridge. Rewarm over the stove and include more chicken stock, as essential, to succeed in preferred regularity.
Lady cooking mole at a little cafe in San Pedro Atocpan Two states in Mexico assert to be the origin of mole: Puebla and Oaxaca.[3] The top-recognized moles are indigenous to both of mole these states, but other locations in Mexico also make various sorts of mole sauces.[four]