I recently tried Rick Bayless' mole poblano and it was a complete catastrophe. I could swear the proportions are wildly off -- but who knows. I wound up making adjustments and eventually produced a mole that was nothing less than outstanding, but it was also nothing like the recipe. I used only a fraction of the burnt-flavored chile sludge (one fifth?) and mixed this with the remaining ingredients. This was just perfect. I've tried other recipes from Bayless -- deep-fried plaintain fritters, for example -- that have failed spectacularly.
I'm thinking of trying Steve Raichlin's mole recipe next (from "Sauces, Rubs, and Marinades"). It's much simpler and uses much fewer ingredients. Thus far Raichlin has never let me down. Has anyone tried it? Does it work out?