Mole sauce has a rich, diverse history, with as many versions of mole as there are regions, towns, and familes in Mexico. Mole poblano, arguably the most common type of mole in Mexico, is a labor-of-love recipe involving many ingredients including nuts, chili peppers, and even chocolate, all roasted, ground by hand, and stewed in a pot all day. It’s easy to find commercially made mole, but it is very worth it to dig deeper and try to find the homemade stuff. Mole poblano adds a rich, complex flavor to anything it touches.

I’m lucky, because in my city, mole, even different varieties other than mole poblano, is relatively easy to find. It’s celebrated here, especially on Cinco de Mayo, for weddings, graduations, and baptisms. There’s a lady at our farmer’s market who makes little tubs of the stuff which sell out in a flash. I store this dark, rich paste in my freezer to add to meat, or even eggs, and it transforms decent food into glorious food. The paste is thick so I usually add a little broth or water as I mix it with the meat.

Historically, mole was used with turkey (heads up, leftover turkey lovers!) but in this recipe I used grilled lamb, finding the earthiness of the meat just right with the sweet, spicy, nutty mole sauce. We usually find a way to grill lamb well into the winter, so if the grill is still hot, throw some flatbread on the grates to make warm and fragrant soft tacos.

Once you find your favorite batch of mole, stock up! It will disappear before you know it; soon you’ll be adding it to all of your flatbread recipes. And for good reason, because it’s delicious.

-Amy at Flatout