Bread-Thickened Mole

Though this unusual sauce is not among the seven classic Oaxacan moles, it has become one of my favorites. I learned it from Rufina Montoya of Teotitlán del Valle in the Valley of Oaxaca. Unlike some of the dishes where a small amount of pan de yema (sweet egg bread) lends a little body to a sauce along with other thickenings, this one is essentially bread-based. Like some of the Italian bread soups and salads, it’s a great way to use up leftover bread.

Rufina used