Several years ago, some dear friends and I spent a week in Oaxaca, Mexico, eating and marveling at the artistry and community of that incredible place. On one of the days during our visit, we took a mole class. The day started at the market, gathering our many ingredients, and then, back at the place where we were staying, we started a fire to toast the chiles and spices on the unfinished terra-cotta comal, a round cooking griddle that can be used directly over a fire. The smoke was filled with spice, and soon the sesame seeds were popping. I’ve taken the essence of what I learned in that class and pared it down just enough so that it can be made in much less time while still maintaining the integrity of the complex flavors mole is known for.
