On Feb 7, 2:58*pm, Pringles CheezUms > wrote:
> I have a recipe for tacos that uses mole sauce.
> At the grocery store, all they had was a jar of mole, that when opened
> had the consistency of very very tough & dry homemade peanut butter,
> with the oil on top. Even when I stirred the liquid back in, it was
> still very hard to stir. I mean, it smelled pretty good and all, but is
> is supposed to be this hard?
> Is this mole that I got the mole sauce the recipe wanted, or is there
> mole 'sauce' like i think of it that is pourable?

The stuff in the jar was mole paste. I googled "how to use mole
paste"
(since I don't have a lot of experience with it), and came up with
some links on how to dilute the paste into a sauce. Which technique
you use probably depends on what you're going to use it for.

Cindy Hamilton