THREE-DAY MOLE NEGRO
Mole is often made over three days. On the first day, the focus is on gathering ingredients. The second day is for cooking and letting the flavors meld together overnight. On the third day, it is heated and served. This recipe is adapted from a list of ingredients provided by La Guelaguetza.
Makes 3½ quarts, or 28 half-cup servings. Sauce can be frozen.
20 Chilhuacle Negro chiles
1 medium stick Mexican canela (cinnamon)
5 whole
