In this section we present recipes on a larger scale, either to be cooked for a party, or to be canned, frozen, or packaged for later use.
I’ve loved mole sauce since the first time I tried it, and the best I’ve ever tasted was in a cantina in Blaine, Washington, just across the border from Canada. My mom had taken me there for lunch and while it was a simple restaurant, the food was stellar. I have tried for years to reproduce that sauce and with this combination, believe that I have hit the jackpot. For my own most recent batch, I rendered the pork fat off of the rind of some double-smoked bacon, gaining particularly delicious results.