Mano Y Metate moles are fast and easy. But if time allows, let the sauce sit for about an hour, allowing the flavors to fully develop. At serving time, reheat the sauce, thinning with broth if needed, and add the vegetables or meat if not in the sauce already.
Rich and complex, moles are best served simply. Plain rice or Spanish Rice (see recipe section for Sopa de Arroz) catch the sauce beautifully. Hot tortillas, corn or flour, will allow guests to scoop up the mole on the plate. Crisp vegetables complement mole well, especially radishes, onion, tomato, and cabbage or lettuce, with a wedge of lime to squeeze over them. Or try a leafy green salad dressed with a simple vinaigrette. Beans on the side are nice, especially if your meal is vegetarian. The main point is to let the sides and garnishes complement the sauce, the main attraction. ¡Buen Provecho!
Sauté, Simmer, and Serve.
In a saucepan, gently heat 2 tablespoons oil, such as canola or mild olive oil. Add the whole tin of mole powder, stirring to prevent scorching. When the paste is fragrant and bubbling, add 1 cup vegetable or chicken broth. Stir and simmer until the sauce is slightly thickened. Add 3 to 4 cups cooked vegetables or meat, thinning with more broth if necessary. If needed, salt to taste. This makes four servings, when teamed with tortillas, rice, beans, and salad.