Not So Mole Sauce
I made a recipe titled "chicken mole" tonight from the book High Flavor, Low Labor by J.M. Hirsch. Having had incredible mole sauce in Mexican restaurants before, I expected something very different when I made this recipe - a more chocolatey, dark and rich taste. Instead, the overwhelming taste was that of almond butter and ground clover. This dish went over a bed of rice-other ingredients in addition to ground cloves and the 1 cup of almond butter included: cinnamon, red pepper flakes, 2 cups chicken broth, chicken, whole onion, garlic (6 cloves), crushed tomatoes, salt, 1 slice soft white bread in small pieces - I didn't really get the bread addition. The author said that he adapted this recipe from several by Rick Bayless. Overall - the recipe was pinkish-light brown - kind of gruel-like and unappetizing to look at. The sauce was such a disappointment. ----- Any suggestions as to how to make a much better, more chocolatey mole sauce - a true mole sauce?