The mole you can make in less time than it takes to gather its ingredients

The accompanying recipe might raise the eyebrow of anyone who has spent hours making the deeply flavored sauce that’s ubiquitous and beloved in its native Mexico. But this collaborative effort from Nopa Kitchen + Bar in Penn Quarter has the hallmarks of a proper mole: smooth heat and fruitiness. It’s rich in color and clingy-thick.

To make it, you need a pressure cooker and a kitchen scale. Once the batch of dried chili peppers has been toasted and all the solid ingredients have gotten cozy in melted pork fat, it takes a half-hour under pressure. Minus its cinnamon stick, the mixture is pureed until smooth.

Nopa serves its mole with brunch chilaquiles, but it can go with chips or on roast turkey or pork, too.