Mole sauce isn’t easy to make, but it’s worth the effort. This version is redolent of cumin, oregano, and chocolate, which play off the gentle spice of dried guajillo and ancho chiles commonly found in Oaxaca, Mexico.
What to buy: The more exotic ingredients such as dried guajillo chiles, Mexican drinking chocolate, and Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket.
Game plan: If you’re going to use this sauce to make tamales, keep the pork and sauce separate. When you are ready to fill the tamales, just shred as much pork as you’ll need.
This recipe was featured as part of our Tamales for the Holidays project.
For the sauce: