Be mindful this recipe contains peanuts, so skip if there are any legume allergies in the household.

There are a lot of ingredients, but it wasn't a difficult recipe to put together. In Karina Jimenez, owner of Viva Los Cupcakeslooked at the cupcake world around her and said she wanted to create something that would make her stand out.

What do I have experience in? I know -- Mexican food! However, nowadays, mole can be bought in powder form or in a pre-made paste, which speeds the preparation process along somewhat.

One alleges that a convent in Puebla created the dish in a panic from what few ingredients they had, due to the impending visit of an archbishop. It went down a treat served up with roasted turkey.

Eventually, I got it right. I switched to a pie dish, changed the way I was using the tortillas Thanks to Sandra who suggested it and I experimented with the ingredients a bit. I was left with the perfect Mole Pie, not exactly what we would called Aztec Cake, but just as delicious, and having experimented with it quite a few times, I feel this is really a pie as suppose to a cake. In any case, hope you enjoy it as much as we did!

Note: I found that this pie is best eating on the day you cook it. You can prepare it a day in advance, but don't cook it until you're ready to eat it. I reheated leftovers in the microwave and the tortillas went too crispy and rubbery for my liking. If you make the pie in advance, cover it with clean film and refrigerate it overnight, but make sure to bring it to room temperature before you put it in the oven, or adjust your cooking times accordingly.

There's nothing worse than a dish which is hot in the outside and cold in the middle.

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Why We Eat: Mole

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