Mar makes authentic "fusion" mole in one hour

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 the secret to making mole fast is to have on hand 5 or 6 key fresh ingredients, and to use the dry heat of a comal or cazuela to scorch or roast them. A red or black mole can be made in less than an hour, and a green mole can be made in 45 minutes with the help of  prepared mole paste. Even great mexican cooks who are quite capable of making a forty-fifty ingredient mole from scratch use prepared mole paste most of the time.

Onions, tomatoes, and garlic are roasted until slightly charred to give prepared mole paste a fresh from the fire flavor. Dried mild red chiles, almonds, raisins, and chocolate,  as well as cinnamon can also be added to enrich a prepared mole paste. For practical reasons, the blender outperforms the molcahete to achieve a smooth  texture. Mole paste requires considerable liquid (chicken or veggie stock) to rehydrate.

 If you simmered two chicken hindquarters in a pint of water while you scorched your fresh ingredients, you would be ready to put everything (broth and roasted fresh ingredients) BUT the chicken and the mole paste in a blender and puree until smooth. All this in about 30 minutes. This blendered freshness is put to simmer. THEN you can begin to add mole paste and watch as the sauce thickens and takes on the character of a traditional Puebla or Oaxaca mole.