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You are here: Home / Cooking Techniques / How to Use Mole Paste

How to Use Mole Paste

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

Mexico’s Most Famous Sauce

If you are lucky enough to live near a market where you can buy mole paste in bulk, you are in luck. You can take a culinary tour of Mexico without leaving home. Mole, a generic term for smooth sauces made from dried chiles, comes in countless regional variations.

The most famous is mole poblano from the city of Puebla which most people know as the “chocolate sauce.” A common misconception is that mole must contain chocolate. Most don’t.

There are red moles, yellow and black moles from the state of Oaxaca, green moles from Veracruz, and Querétaro. There are state moles like mole Michoacana from the state of Michoacán and mole Guanajuato from the state of Guanajuato. Try as many as you can.

Oaxacan Red Mole Paste

Store-bought mole will save you a tremendous amount of time, although preparing mole from scratch is well worth the effort. Many mole pastes are imported from Mexico and have an authentic taste. If you are unable to find mole paste in bulk, you can also buy mole paste in a jar. Check the Hispanic section of your supermarket.

How Much Paste to Buy?

1 cup of mole paste will make about 4 cups of sauce once you have added liquid which is enough for 4 to 6 servings.

How to Prepare

Preparation is very simple. Start by adding the mole paste to your pot to reconstitute.

Mole Paste in Pan

Pour in triple the amount of liquid, chicken broth, or water. If you have 1 cup of mole paste, you will add 3 cups of liquid. You will be adding the remaining liquid during the cooking process.

Adding Water to Mole Paste

Break up the paste.

Breaking Up Mole Paste

Stir continually. The paste will start absorbing the liquid.

Stirring Mole Sauce in Pan

Simmer for 20 minutes. Keep stirring. The mole will continue to absorb water. Add ¼ cup liquid as needed if the mole is becoming too thick. Mole should be on the thick side. It shouldn’t be runny.

How to Use Mole

Mole is commonly served with chicken in a dish called pollo en mole. It is also served with enmoladas which are enchiladas prepared with mole instead of salsa. It may sound strange, but you should try scrambled eggs with mole. You will be surprised by how good it is.

In the picture, we are preparing cheese enchiladas with mole poblano. Try making them with our red enchilada sauce.

Storing

Prepared mole will last for up to 5 days in the refrigerator. You can prepare it in advance to keep on hand.

Do you have a favorite mole? Let us know!

More Mexican Cooking Techniques

  • How to Use a Molcajete
  • How to Use a Tortilla Press
  • How to Peel Jicama
  • How to Clean Cactus Fruit
  • How to Roast and Clean Poblano Peppers

More Cooking Techniques

  • How to Peel Jicama
  • How to Use a Tortilla Press
  • How to Roast and Clean Poblano Chiles
  • How to Use a Molcajete

Reader Interactions

Comments

  1. Carole Fontana says

    November 10, 2021 at 11:50 am

    What a wonderful site google led me to!
    I just returned from CDMX with two beautiful moles. Can you please tell me what the shelf life is? Should it be refrigerated? Can it be frozen?
    Thank you

    Reply
    • Jessica says

      January 06, 2022 at 7:13 am

      I brought home mole paste from Mexico and froze it. Was fine!

      Reply
  2. Adam says

    December 15, 2021 at 5:55 am

    I also will add some mole to my fajita as I cook with nopal. I add the water and juice from the nopales in the pan after the meat is seared…. Its a little twist with a tasty result.

    Reply
    • Carol Bible says

      April 08, 2022 at 8:12 pm

      Is there a mole paste that doesn’t have horrible unhealthy ingredients? It has every color dye and palm oil!

      Reply
      • John T says

        June 08, 2022 at 7:35 am

        Juquilita brand does not contain any artificial dyes or flavors, and is made with canola oil.

        Reply
  3. J says

    June 23, 2022 at 4:53 pm

    Garage article, doesn’t do what the title says.

    Reply
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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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Most Popular Recipes

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  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano
D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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