The spicy one
Mole ranchero is the spicy one of the four pastes you can pick, from Puebla, 1.1 lb to the bag. Chiles, spices and chocolate go into it, as with the other moles, but here the heat leads.
Its label gives the ratio the other three pastes share: a part of paste to two of broth or water, dissolved over medium heat and stirred four to five minutes. Grilled chicken, tacos, a plate of rice and beans all take it well, and you can brush it on as a marinade before meat goes on the grill. The label warns that it contains peanuts.
In the YERBERO range, Mole ranchero is filed under M in the herbolario A–Z, next to Mole Xico.