Serves: 5
Total Calories: 720
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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Easy Mole from Prepared Paste recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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