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.
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.
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.
Break up the paste.
Stir continually. The paste will start absorbing the liquid.
Simmer for 20 minutes. Keep stirring. The mole will continue to absorb water. Add 1/4 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 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 3 days in the refrigerator. You can prepare it in advance to keep on hand.
Seve says
Can bulk mole be frozen
Bruno says
Mole paste can be frozen.
Carol Taylor says
Thank you, Douglas, for a very informative post on Mole which I have never tasted before and yes I did think it was chocolate I now know different… I will definitely be giving it a try :)
Fabiola Rodriguez says
The other day I made cauliflower fritters (because of Lent) which my husband hates, but I decided to bathe them in mole sauce and even my husband loved them! Mole definitely makes everything better.
Susan says
I live right on the Mexican border, and most of our population is Mexican, but I have never seen bulk mole. I will have to check out the one market where I think I might find it. You have given me a great idea for using mole poblano: a dipping sauce of the quesadillas I make with Oaxaca cheese… Yum!
Douglas Cullen says
The dipping sauce sounds great. Mole makes everything better. Glad we gave you some inspiration! Cheers!
FRANK MICHELI says
for making pico degiao. how do i remove the excess water from the tomatoes
Bruno says
Pico de Gallo. Cut the tomatoes in half and squeeze them cut side down over the sink.
Karla Forgaard-Pullen says
YOu can also cut them lengthwise and push out the juice and seeds with a spoon.
Gayle Rollins bennett says
My husband used to say he would eat a tennis shoe if it had mile on it.
Diana Araiza says
Why does the mole get too thick the next day
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