Smoked Mole with Charred Salsa Verde

Method

1. Build a hot grill and oil the grates well.

2. Season the mole with vegetable oil and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with white onion in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with queso fresco and a squeeze of acidity.