Mole sauce in a jar/Mexican cooking sauces

I hope to see some responses because I have wondered about them too.

Not the mole, but I've tried a couple of the Herdez (red & green enchilada, and one other I can't recall. They were fair. I know Cooks Country did a mexican sauce tasting and Herdez was their bottom pick.

Another one I have tried, which was a mole, was Rogelio Buenio (also their adobo). These are ingredient pastes in glass jars that you add when making a sauce. Again, they were fair, and convenient. If you have the time and ingredients you can probably make something better.

I've tried a couple of the Rick Bayless's Fontera sauces, Carnitas, Enchilida and Barbacoa. They were better.

I use the Frontera pouch stuff from time to time. They’re good and a quick way to make dinnner out of boneless skinless thighs. I ignore the package instructions, skippping the browning, and do a quick lid-on braise to preserve some of the liquid. This way, you end up with enough juice to serve over rice (rather than a drier result to use in tacos).

Yes the Mole’s are damn good. I’ve cook down some pork carnitas and put the mole in to cook with it. Came out really good

I've never had a good Mexican sauce from a jar or those pouches Bayless uses. They are OK in a pinch but learning how to make the sauces you like is the way to go. Admittedly, mole is more work than other sauces.