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I have been striking out with mole recipes. Seems the more complex the more the potential of the sauce's flavors being muttled. I've tried two complez recipes without skipping a beat, one was a variation of Diana Kennedy's. I tried one recipe that was quick and actually better than the ones that required tons of prep, but still not quite where I wanted it. That said, it seems that you can cut corners with a good mole

So, I am in search for a red mole that isn't overwhelmingly spicy, is aromatic, and somewhat easy to assemble.

Anyone here can help me out?

Thanks, Eric :)