Yes sir - I'll hook you up. Mole is pretty simple, it just takes a long time. 72 hours or so. The key is the right blend of chili's for balance and making your own very fatty turkey stock + using real lard. I prefer a darker, earthier mole with chocolate, anise & cinnamon over a spicier red mole made from hotter chilis. Knowing your chilis and how much to use of each type allows you to swing the flavor profile to pretty much whatever you like.