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 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.
Carole Fontana says
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
Jessica says
I brought home mole paste from Mexico and froze it. Was fine!
Adam says
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.
Carol Bible says
Is there a mole paste that doesn’t have horrible unhealthy ingredients? It has every color dye and palm oil!
John T says
Juquilita brand does not contain any artificial dyes or flavors, and is made with canola oil.
J says
Garage article, doesn’t do what the title says.
Yo mama says
You’re garbage.
Rebecca Fox says
Question: Do I cook chicken in the mole sauce or separately? (I brought mole paste home from Oaxaca, and will prepare the sauce as per your helpful instructions above.). Thanks!
Betty Rubble says
Is there a Mexican brand that you can recommend? That would be very helpful. It is difficult to shop without guidance. One chi-chi cooking show sells mole poblano on their website for $22 for a 10oz jar, plus shipping. HEB has an 8oz jar of Dona Maria for $4. It took ten minutes to root around to find the ingredients for Dona Maria’s mole, and the first two ingredients are soybean oil and crackers. So that’s a no. Thank you in advance.
Nicki says
$22 gosh that’s high. In Oaxaca you can get a kilo for around $6 (serves 20 people) haha. I guess import fees and whatever. I’m in Oaxaca so I can’t answer your question as I just go to the market and they are all natural here.
Cristina Rios Adams says
I love Mole Sauce on Tamales! Yum!!!