Mexican mole is about as complex as sauces get. Whereas you can make the foundation for homemade barbecue sauce with four ingredients, and it only takes three ingredients to make superb stir-fry sauce ...

Mole negro takes two days in Oaxaca. At home, one sheet pan and a very hot oven get you surprisingly close.

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

1. Heat oil in a medium saucepan over medium-high heat until shimmering but not smoking. Add onion, chili powder, cocoa powder, cinnamon and cloves; cook until onion is softened, about 5 minutes. Stir ...

Mole’s layered flavors come from first bringing out the best in each ingredient on its own, then blending and simmering them in a balanced, smooth, silky sauce. Complicated as it may seem — and there ...

Heather Arndt Anderson / OPB Some dishes are a labor of love, requiring dozens of ingredients, many detailed steps and long cooking times. Maybe this is why grandma-style food rules — it’s not just ...

Instructions: Dissolve the mole paste in the water in a small saucepan over low heat, stirring, until you have a smooth sauce. Add a little more water as needed. Once dissolved, stir in the liqueur ...