Mole sauce is a beloved and complex Mexican sauce that is made with a variety of ingredients, including chili peppers, spices, and chocolate. It’s a staple in many Mexican households and is often served with poultry or meat.
But how long does mole sauce last? Can you make it ahead of time and store it for later use?
In this article, we’ll explore the shelf life of mole sauce and provide tips on how to store it properly. So, if you’re a fan of this rich and flavorful sauce, keep reading to learn more!
How Long Does Mole Sauce Last?
The shelf life of mole sauce can vary depending on how it’s prepared and stored. Prepared mole sauce will last for up to five days in the refrigerator. If you want to make it ahead of time, you can freeze it and keep it for up to six months. If you decide to store it in the fridge, it can last up to six days.
Mole powders and pastes can also be prepared ahead of time and sold. Many markets in Mexico, as well as grocery stores, supermarkets, and online retailers internationally, sell mole pastes and powders in packages or by the kilogram. The shelf life of mole powders varies by manufacturer, but the majority last three years.
It’s important to note that after a vacuum seal has been broken on mole paste, it’s best to serve it heated and keep it refrigerated for up to ten days. If you’re using Dona Maria Mole, it’s best to store it in a cool, dry place for at least five days after it has been opened.
What Is Mole Sauce?
Mole sauce is a traditional Mexican sauce that has gained popularity worldwide. The name “mole” comes from the Nahuatl word “mulli,” which means “sauce” or “concoction.” Mole sauce is typically made with a combination of chili peppers, nuts, spices, and chocolate. The classic moles of Central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more types of chili pepper: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper, achiote, huaje, cumin, clove, anise, tomato, tomatillo, garlic, sesame seed, dried fruit, herb like hoja santa, and many other ingredients. Chocolate, if used, is added at the end of cooking.
The ingredients are roasted and ground into a fine powder or paste. This roasting and grinding process is extremely laborious and takes at least a day to accomplish by hand. Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground.
The resulting powder or paste is mixed with water or broth and simmered until it is pungent and very thick. It is most often prepared in a cazuela or a thick heavy clay cauldron and stirred almost constantly to prevent burning. The thickness of the sauce has prompted some to claim it is too substantial to be called a sauce. However, like a sauce, it is always served over something and never eaten alone.
Mole sauce can be stored in an airtight container in the refrigerator for up to one month. To extend the shelf life of the sauce, you can also freeze it for up to three months. When storing in the refrigerator, it’s important to make sure the container is tightly sealed so that no air can get in and spoil the sauce. If you plan on freezing the sauce, it’s best to transfer it into a freezer-safe container and make sure you label it with the date so you know when it was stored.
Ingredients In Mole Sauce
Mole sauce is a complex combination of ingredients that create a unique and flavorful sauce. The classic moles of Central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more types of chili pepper: ancho, pasilla, mulato, and chipotle. Other ingredients can include black pepper, achiote, huaje, cumin, clove, anise, tomato, tomatillo, garlic, sesame seed, dried fruit, herb like hoja santa, and many other ingredients.
Chocolate is often added at the end of cooking to give the sauce its signature richness and depth of flavor. The ingredients are roasted and ground into a fine powder or paste. This roasting and grinding process is extremely laborious and takes at least a day to accomplish by hand. Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground.
The resulting powder or paste is mixed with water or broth and simmered until it is pungent and very thick. It is most often prepared in a cazuela or a thick heavy clay cauldron and stirred almost constantly to prevent burning. The thickness of the sauce has prompted some to claim it is too substantial to be called a sauce. However, like a sauce, it is always served over something and never eaten alone.
Mole poblano is most traditionally served with turkey but can also be served with chicken, pork, or other meats such as lamb. A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado.
Proper Storage Of Mole Sauce
Proper storage of mole sauce is crucial to ensure that it stays fresh and safe to consume. To store prepared mole sauce, let it cool down to room temperature and transfer it to an airtight container. You can use a glass jar or a plastic container, as long as it has a tight-fitting lid. Label the container with the date you prepared the sauce so you can keep track of its shelf life.
If you’re freezing mole sauce, make sure to use a freezer-safe container. You can also use freezer bags, but make sure to remove as much air as possible before sealing them. It’s best to freeze mole sauce in small portions so you can thaw only what you need. To thaw frozen mole sauce, transfer it to the refrigerator and let it defrost overnight.
When storing mole paste, it’s important to keep it in an airtight container or resealable bag. If the vacuum seal has been broken, transfer the paste to a container and refrigerate it for up to ten days. If you’re storing mole paste for an extended period, consider freezing it. To freeze mole paste, divide it into small portions and wrap each portion tightly in plastic wrap or freezer bags.
It’s important to note that mole sauce and paste contain nuts and seeds, which can go rancid over time. Always check for signs of spoilage before consuming mole sauce or paste. If the sauce or paste smells off or has an unusual texture or color, discard it immediately.
Signs Of Spoiled Mole Sauce
While mole sauce has a relatively long shelf life, it’s important to know the signs of spoilage to avoid consuming potentially harmful food. One of the first signs of spoiled mole sauce is a change in color. If the sauce has darkened or developed a greenish tint, it’s likely gone bad.
Another sign is a change in texture. If the sauce has become lumpy or separated, it’s best to discard it. Additionally, if you notice any mold growth on the surface of the sauce, it’s not safe to consume.
Finally, if the mole sauce has a sour or rancid smell, it’s likely gone bad and should be thrown away. It’s always better to err on the side of caution when it comes to consuming potentially spoiled food.
Tips For Using Leftover Mole Sauce
If you have leftover mole sauce, there are a number of ways to use it up and avoid wasting any of its delicious flavor. Here are some tips:
1. Freeze it: If you don’t plan on using the leftover mole sauce within five days, freeze it in an airtight container or freezer bag. It can be stored in the freezer for up to four months.
2. Use it as a marinade: Mole sauce makes a great marinade for chicken, beef, or tofu. Simply coat your protein of choice in the mole sauce and let it marinate in the fridge for a few hours before cooking.
3. Add it to soups or stews: Mole sauce can add depth and complexity to soups or stews. Try adding a spoonful or two to your favorite chili recipe, or stir it into a vegetable soup for extra flavor.
4. Use it as a dip: Mole sauce can be used as a dip for vegetables, tortilla chips, or even as a spread on sandwiches or burgers.
5. Make enchiladas: Use leftover mole sauce as the base for enchiladas. Simply fill tortillas with your favorite ingredients (such as chicken, cheese, or beans), roll them up, and place them in a baking dish. Pour the mole sauce over the top and bake until bubbly.
By following these tips, you can make the most of your leftover mole sauce and enjoy its rich and complex flavor in a variety of different dishes.
