I have two weaknesses when it comes to Mexican food, pork tamales with the perfect ratio of meat to masa, and authentic spicy mole chicken enchiladas. When I visit a Mexican restaurant, those are the two things I search for first on the menu. Sadly, I’ve discovered not many Mexican restaurants serve a mole sauce, at least not in St. Louis.
So, since I still had several habanero peppers left from the garden, I decided to try my hand at making my own version of an authentic mole sauce, just to see if I could pull it off. Much to my delight, I did it. This sauce was rich, smoky, spicy, earthy and positively delicious!