Easy Mole from Prepared Paste

Mole Rapido
Mole paste containing all of the ingredients needed to make mole poblano is commonly available in jars. I like to prepare the entire amount of an 8-ounce jar and cook the sauce one or two days in advance giving the flavors time to develop. Leftover sauce stored in a covered container, freezes very well for up to 6 months. Serve the sauce over roasted, fried, or grilled chicken or turkey breast.
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Ingredients

Makes about 3 cups

  • 1 8-ounce jar prepared mole poblano paste
  • 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
  • ½ cup water

Instructions

  • Pour the oil that has risen to the top of the jar of mole paste into a large saucepan.
  • Heat the oil over medium heat and add the paste, stirring, until the paste softens, 3 to 4 minutes.
  • Stir in the broth gradually.
  • Stir in the water.
  • Bring to a boil, reduce the heat to low, cover and simmer, stirring frequently, to prevent scorching, 15 minutes.
  • The sauce should be thick and smooth with the consistency of ketchup.
  • The sauce is ready to serve or in a covered container refrigerate 2 to 3 days or freeze for 6 months.
  • If made ahead, reheat before serving over cooked poultry.
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Course Marinade / Spices & Seasoning
Cuisine Mexican