just do these things

spoon out a bit of mole into a cold pan

add a good amount of water or broth

heat over medium-low

stir heavily until the liquid is incorporated

continue adding mole, or liquid, until it reaches a

thicker, not runny, saucey consistency.

consume.

store any excess sauce in the fridge

it stores in its sauce state for a few days/weeks

or, keep cooking down the sauce until it becomes a paste again

the paste stores at room temperature for a few weeks/months

or, in the fridge/freezer for a few months/years

• ok but what's in it?