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tummoi | Nov 21, 2010 07:47 PM

Well, it's time to roast turkeys again. This year, for one of the dinners I do, I'd like to serve a mole. Problem is, I've never made a mole. For better or worse, I do like the dark mole at El Chili. I would call it a success I'd I could prepare something like that. Any guidance from local hounds?

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