Chicken tacos with a hurry-up mole from mole rub

Heat a third of a cup of oil in a pan over medium heat until a drop spatters.

Add all of the mole rub at once and stir, turning the heat down a hair so it does not burn; cook a couple of minutes until the aroma turns toasty.

Add a cup and a third of chicken stock (or vegetable stock or water) and stir until combined.

Cover with the lid slightly askew and simmer over medium to medium-low about 20 minutes.

If the flavors have not mellowed, cook another 10 minutes.

Thin with a little more liquid to the consistency of a gravy; taste and add a little sugar to balance astringency and bring out the chilies.

Stir in pulled rotisserie chicken until coated and heat through briefly.

Put warm blue corn tortillas on a plate, spoon on the chicken in mole, and top with crema, crumbled queso fresco, onions and cilantro.