Mourning the Mole I never had

Post date: 2020-08-07 07:31:53

One dish I never had while in the Americas was mole, and now I feel like I will probably not ever have that chance. Can you help me make a not entirely unreasonable version myself, within my limitations?

I'm in Greece and do not have access to any Mexican peppers, fresh or dried, but I can try to order online if it's not ridiculously pricey (sometimes it's not the item(s), but the shipping; sometimes the "international" places just don't ship to Greece at all). If you are in Europe, have you ordered ingredients for this dish successfully? Have you ever seen the dried peppers and spices assembled together for sale specifically to make mole? That would be pretty handy.

I'm probably most interested in mole poblano or mole negro (probably! I don't know! I'm mole-ignorant!). Do you have favorite recipes you'd like to share? I'd love to do something as-close-to-real as possible, but it might take a while to gather and research, so I'm also interested in any good shortcut / simpler versions that are less demanding as an interim thing. Do you have a version like this? I have local access to a fairly reasonable range of spices, but not much beyond maybe the bare basics for specifically-Mexican cuisine.

Also, I don't know what I don't know, so any tips about this at all will be appreciated!

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