Nothing epitomizes layering like a great mole poblano. Mole (pronounced MO-lay) is Mexico’s most famous sauce, hearkening back to the Aztec word molli, a mixture or concoction. Mole poblano uses a touch of bitter chocolate along with 20 other ingredients. But don’t panic! It is among the best dishes you’ll ever make—deep, rich and soothing on an almost existential level. Smoky toasted spices, hot chiles, fresh herbs and jammy apricots create a depth of flavor that tends to leave guests speechless.

This is a meditative Sunday-afternoon or special-occasion project when you want to roll up your sleeves. The result of a few hours of effort? A textured, silky sauce as different from the thin mole served at most taquerias as night is from day.

Just be careful wielding the power of something so good. You wouldn’t want to leave people smitten in your path.

Want to try it at home? Click here for the recipe.