I'm trying to understand what the differences are between these three Mexican Moles are. When I research the recipes they seem to have 99% the same ingredients and the recipes all seem very similar. I also suspect the names are mixed up a lot. Can someone clarify for me what the differences are between these three Moles?
Also, is Mole Negro supposed to be completely black or just very dark brown? If its supposed to be black what makes it so? I know you are supposed to toast the chile seeds until they are blackened but I don't think this alone would cause the whole sauce to be black. Do you also blacken the chiles themselves? Or the various nuts?