Check off another kitchen goal. Technically this recipe from Rick Bayless is a hybrid of red mole and mole poblano, but hey. It’s very nutty, chunky and complex and was a big hit at Ladiez Dinner Party, served with simple white rice and asparagus. I recommend making the sauce ahead of time (I did it the night before) to save time. Note: you will have leftover mole sauce (a cup or two) when you’re done.