#Dave's Hallucinogenic Molé sauce
Molé sauce is an amazingly complex concoction. If you're going to make this, I suggest starting the way I did - learning the tastes from several different restaurants, then researching online various recipes, regional differences, and so on. Molé is kind-of the Mexican version of 'curry', in that there's no one recipe, no one common set of ingredients, but it typically consists of a thick spicy sauce based on regionally available spices and served with a stewed meat, typically over rice and/or with tortillas.
Calling a molé a 'sauce' is a bit of a simplification. Most of the time, I wouldn't want a true sauce to be this heavy, and completely dominate a dish. This is more like a 'spice and chili pepper stew'.
This recipe is probably best identified as a molé Poblano, but its not tracable to any one specific recipe. I took many different recipes, studied the ratios of various ingredients, made substitutions I thought appropriate (using honey when several recipes called