One of the problems with making mole is that it’s such a hassle, you want to make a lot. You freeze it, share it, do everything you can, and in the end there’s often still too much mole sauce hanging around.
I had these mole-filled empanadas at the Conde de la Valenciana and they were great.
Theabroma made some peanut mole when she was here doing a tamale class at my house. I still have some and everytime I have served it, people just freak it is so good. And you are right, there really is too much, I will probably end up tossing some.
I was friends with a family in San Miguel that made it every Christmas. The daughter, after a week, gave up saying “No puedo mas.” I simply can’t do any more. Rachel