What To Do With Leftover Mole Sauce?

what to do with leftover mole sauce

“I made mole sauce to go with my enchiladas the other night, and there’s still probably a cup-and-a-half left in the fridge. What should I do with it, Mariana?”

My friend once asked me that, and I felt her frustration.

As you know, mole sauce recipes are wildly varied, but they all contain at least some combination of chili peppers, spices, chocolate or cocoa, Mexican chocolate, nuts, and dried fruit.

Of course, you could always just eat your mole sauce over enchiladas again if you have any leftovers.

But there are lots of other options for the rest of that leftover mole sauce.

And in this post, I will share with you my favorite ways.

Use it as a dip

Mole can be served as a dip with tortilla chips or fresh vegetables like cucumber slices or jicama strips.

It’s good over eggs (especially Huevos Rancheros), in quesadillas (try it with grilled steak for Steak Chimichurri Quesadillas), added to vegetable soup (like this Creamy Chicken-Rice Soup), mixed into refried beans (add some fresh cilantro for Pinto Beans Mexicali), or as a sauce over enchiladas (like the original recipe).

Use it as a braising liquid

Mole can also be used as a braising liquid for chicken, beef, pork, or tofu.

It makes an excellent marinade for grilled meats like shrimp or ribs (try it with these Grilled Soy-Honey-Sesame Salmon Skewers).

Even the bones of roasted poultry are great candidates for mole stock.

Make a mole paste

Mole paste is another option.

Combine leftover sauce with breadcrumbs and roll into meatballs to make Mole Chorizo Balls Or spread over flatbreads and grills to make sweet or savory Quesadillas.

You can even use it as a base for pizza sauce.

Eat it with rice and beans

Many people like to eat this sauce with rice and beans.

If it’s too spicy for you, stir in some sour cream to cool it down and add flavor.

You can also make an extra batch of the sauce without chocolate and mix it into yogurt as a zesty dip for chips or vegetables.

Use it to fill enchiladas

Mole is sometimes used as a filling for enchiladas, such as Chicken Mole Enchiladas.

But if you have leftover mole enchiladas, try chopping them up and adding them to your breakfast eggs the next morning—they should taste just fine.

Or just reheat those leftovers and sprinkle cheese on top until the cheese melts, then serve with a dollop of sour cream and some fresh cilantro.

Just freeze it for later use

This sauce also freezes well for later use if you have the time to freeze it ahead of time, so go ahead and put some in freezer containers now.

Then you can just defrost your mole sauce as needed later on instead of making it from scratch.

Mole is super high in antioxidants, so just because you have some extra doesn’t mean you need to rush to eat it all.

You can freeze mole for up to 3 months.

What can I do with extra mole sauce?

Some dishes you could make with this are enchiladas, tacos, nachos, and burritos.

You could also put the sauce on top of other Mexican dishes or bake it into food.

For example, a very popular dish is mole poblano which is made with stuffed roasted poblano peppers.

Can you freeze leftover mole sauce?

Yes, it can be frozen and will last about 4 months.

Cool the sauce first, then put it in a freezer-safe container.

It will be ready to eat when you thaw it overnight in the fridge or microwave it for a few minutes.

Add more chicken stock if needed to get the right consistency.

Does mole sauce go bad?

what to do with leftover mole sauce

Yes, it can go bad.

If it is prepared, it will last in the fridge for three days and it can be frozen.

The paste will last in the fridge for six months and a year in the freezer. (source)

Is mole sauce healthy?

Yes, it is a healthy sauce.

Yes, it may be a high-calorie sauce, but it is packed with good nutrients.

According to the Institute of Medicine, mole sauce is an excellent source of riboflavin, Vitamin B, iron, phosphorus, magnesium, zinc, calcium, and niacin.

What is Mexican mole sauce used for?

Mole is a Mexican sauce that can be used on meat, burrito, enchilada, or taco.

It can also be used with rice, vegetables, or beans. (source)

What’s mole sauce made of?

It is made of many different ingredients such as tomatoes, sugar, chiles, and other spices.

Once you mix all the ingredients together and make a paste out of them, you should simmer it until it gets thick. (source)

What does mole sauce taste like?

It has different flavors, but they usually taste spicy, sweet, and smoky.

They also have an earthy taste from ingredients like nuts, chiles, raisins, warm spices, and tomatoes. (source)

Should I refrigerate mole sauce?

Yes, you can store it in the fridge for up to 6 days or up to 6 months in the freezer.

Can you reheat mole sauce?

Yes, you can reheat it.

To do so, put the saucepan over medium heat for 5 minutes or microwave it.

How do you make mole sauce thicker?

The best way to make it thicker is to simmer it a little longer until the sauce reduces.

Can you buy mole sauce?

Yes, you can purchase store-bought mole or paste sauce, or make your own following a written recipe.

Is mole sauce the same as enchilada sauce?

No, they are not the same.

It has many more ingredients than enchilada sauce and it tastes different.

Enchilada sauce is made with tomato sauce and some spices, while mole can have dozens of ingredients depending on the recipe. (source)

How thick should mole sauce be?

It should be thick like cream.

Add 5 cups of broth to 1 cup of chili powder, half a cup of dried oregano, 0.25 tbsp black pepper, 2 cups tomato sauce, and 2 tablespoons butter.

Cook for 45 minutes on medium heat while stirring occasionally.

Taste the sauce and add salt or sugar if needed. (source)


If you have leftover mole sauce, there are plenty of ways to enjoy it.

You can add it to enchiladas, tacos, or burritos.

Or you could serve it over rice or quesadillas.

No matter how you choose to enjoy your mole sauce, be sure to savor the delicious flavor and complex spices.

Tamara Pierce

Tamara Pierce is a food writer at Elapasony, passionate about exploring diverse cuisines and sharing recipes and food experiences. From trendy restaurants to local hotspots, she's always on the lookout for new and exciting flavors.

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