Going through the markets in Oaxaca, you will pass piles of seasoning pastes in various earthy colors and flavors. Instead of having to spend all day in your kitchen, you can reconstitute mole paste and make this ceremonial dish in less than an hour. Serve a bowl of sauce with a generous portion of chicken, turkey, pork, and/or vegetables such as squash, carrots and potatoes. Although some stalls sell many kinds of pastes, the most popular are mole rojo (red mole), mole coloradito and the king of them all mole negro (black mole).
This recipe can be as simple as adding roasted tomatoes and stock to the mole paste or for more complex layers of flavor and a greater yield, add one or more of the optional ingredients listed in the recipe: fried plantains, toasted bread, roasted onions and roasted garlic.
Makes 6 cups mole coloradito/mole negro sauce for 10-12 servings