Fans of Mexican cuisine dream about this mole. It's practically the national food of the region of Oaxaca. If you go to the fresh market in Oaxaca city, you can select all your ingredients and have the market miller grind them together for you into a paste. (The miller will use toasted cacao seeds, sugar, and almonds rather than pre-made chocolate tablets.) Admittedly, the market approach has a few disadvantages. You don't get the rounded flavor that comes from roasting the seeds, nuts, and spices. This recipe gives you full control, but it takes most of a day to make. We often double the recipe and pressure-can the leftovers in 12-ounce canning jars. That way we can enjoy mole negro at will. If you're a...Read More