Mole sauce is often produced approximately one week in advance and saved within the fridge. Rewarm on the stove and add additional hen stock, as essential, to succeed in desired consistency.

Woman cooking mole at a little restaurant in San Pedro Atocpan Two states in Mexico declare to generally be the origin of mole: Puebla and Oaxaca.[3] The most beneficial-identified moles are indigenous to these two states, but other areas in Mexico also make various forms 안전놀이터 of mole sauces.[four]