Mole sauce could be manufactured as much as 1 7 days ahead of time and saved within the fridge. Rewarm to the stove and add added hen stock, as necessary, to succeed in desired mole consistency.
Female cooking mole at a small cafe in San Pedro Atocpan Two states in Mexico claim being the origin of mole: Puebla and Oaxaca.[three] The top-recognized moles are indigenous to these two states, but other areas in Mexico also make many forms of mole sauces.[four]