I tried making a mole sauce using a jar of Dona Maria mole and 4 cups of chicken stock. The result was pretty bland and a bit bitter, not like the round, complex moles I've had at restaurants.
The jar didn't have any instructions so I looked around and the consensus was to use at least 4 cups of liquid. I did fry the mole paste a bit before adding in the stock and I'm wondering if that caused the bitterness because I know that scorching chiles can definitely ruin a dish. Or is Dona Maria just a bad brand?