DC Hound who finally today was able to experience the glory that is Gueleguetza mole. Of course, I purchased both the mole negro and the mole rojo to take home. The friendly person at the register suggested that in order to make the mole at home, one should add something like chicken broth, onions and tomatoes. This doesn't sound quite right; but what do I know about mole (except that I didn't really know what it was before today)? An earlier post from Tom Armitage suggested that one can just pour the Gueleguetza mole over roast chicken, without any fuss. Is this right?
Any and all suggestions welcome. Thanks in advance.