A friend brought me some mole powders from Mexico City and they are not nearly as good as the black paste I brought back from Oaxaca a few years ago. They are Black, Red, and Almond mole powders. What can I do with them to make them richer in flavor? What can I make with them other than sauce over chicken? I don't know much about Mexican cooking, I'm just starting to investigate what's on the internet.
Thanks in advance.