On the third day of chili grinding (see Making Mole Sauce and Making Mole in the Modern World) the chili-nut-fruit mixture was still not ground to Liz’s satisfaction and so I kidnapped every grinding machine I could find in Joel’s well equipped kitchen and brought them to her house.

Then we got an assembly line going – using one grinder until it started to overheat and then switching to another.  BTW – the best grinder in our assortment was the small white one on the right (a Grup).  I’m happy to say that no grinders were permanently damaged.  Finally we had a Costco-size pretzel jar full of perfectly ground mole powder!

Above is pork mole with sourdough bread and my share of the mole powder. It should last a year.

Liz then added a cup of the mole powder to 8 ounces of tomato sauce and sauteed the mixture with a cup…