As much as I love mole (which is a whole lot), I can only eat it over chicken and rice for so many days straight (about three, to be exact). Luckily, mole is quite versatile, working well with chicken, turkey, ribs, pork and even on hamburgers. I find that mole actually tastes best with mild white cheeses (queso fresco, queso de hebra or even mozzarella). As such, I can toss some macaroni elbows with some mole sauce and a sprinkle of parmesan cheese or cut open a baguette, spread mole on it and melt some cheese on top for a mole "french bread pizza." But neither of these are very Mexican nor are they the best (my favorite) options for leftover mole.
In Mexico, mole often finds a delicious place in empanadas or tamales (but those aren't re-purposed options, just other purposes). However, after the process of making mole, these two are more work than most would want. Besides, simpler is better, and nothing is simpler (or better) than enmoladas - lightly fried corn tortillas topped with a layer of mole and sprinkled with white cheese. These can be served for breakfast, lunch or dinner (or all three, once you're addicted like me) and with an egg cooked over easy (although I'm not sure if the egg is a Mexican thing or just a family thing, but sure is tasty).
Ingredients
1/2 kilo corn tortillas
1 1/2 cup mole sauce
1 1/2 cup white cheese (queso fresco is best and pretty available stateside)
vegetable oil, for frying
eggs, optional
Directions
1 - In a saute pan over a medium flame, heat the oil.
2 - Lightly fry one tortilla at a time, about 45 seconds on each side - they should get not get too crispy, but have a 'bend, not break' flexibility. Allow excess oil to drip from tortilla before plating.
3 - Immediately upon plating, spread a spoonful of mole over each tortilla and sprinkle with crumbled (or shredded) cheese (about the equivalent of one tablespoon).
4 - Once all tortillas are prepared, prepare the eggs, if desired.
(A recommended serving for lunch is about five enmoladas and one egg.)
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