Then I turned the heat off and went downstairs to do a quick yoga tape.
Whoa, that's ugly. The sauce has all boiled away, it's starting to scorch on the bottom where it's stuck to the pan, and all the fat is seperated out. Yuk.
The right tool for the job: a whisk, to incorporate the coagulated bits o' flavor into the added broth. I did end up having to strain some unredeemable black chunks out of the sauce.
But all's well that ends well. The meat shredded up beautifully and was reintroduced to the rich mole sauce.
Tortillas heated up right on the burner to give a fresh charred flavor, and to make them warm and pliable....