This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This recipe is only for the sauce. Only pictured over some foods because, how photogenic is a reddish-brown sauce anyway?
- If you can’t find all the chiles, ancho is most important for this dish. I like at least a combo of ancho and pasilla because they’re both super fragrant.
- Most of the time in this recipe is prep. Once it everything is prepped it comes together fairly quickly.
- You’ll want a high powered blender to make this sauce. If you don’t have one, you may want to run your sauce through a metal sieve / mesh in order to remove excess fiber.
- Pending the size of your blender, you may need to blend in batches. I had to run my blender twice.
Mole
Details
~50 ounces of sauce
60 minutes
20 minutes
Print
Ingredients
2 ounces Ancho Chiles, Dried
2 ounces Pasilla de Oaxaca Chiles, Dried
2 ounces Guajillo Chiles, Dried
3 Corn Tortillas
2 Roma Tomatoes
1 small Yellow Onion
6 Garlic Cloves
4 cups Vegetable Broth
1 cup Water (if needed)
1/4 cup Peanuts
1/4 cup Pepitas
1/4 cup Sesame Seeds
1/4 cup Almonds
1/4 cup Raisins
3 tablespoons Vegetable Oil
1 tablespoon Thyme, fresh
1 tablespoon Oregano, dried
1/4 teaspoon All Spice, ground
1/4 teaspoon Cloves, ground
2.7 ounces Dark Mexican Table Chocolate
3 teaspoons Salt (or to taste)
Directions
- Remove stems from chiles. Remove seeds and ribs. Add to blender and cover with vegetable broth. Allow to soak.
- Heat up a pan on medium high heat. Add tortillas and toast until it starts to develop brown spots. Flip until brown spots develop on both sides. Tear into pieces and add to blender.
- Slice tomatoes in half and add pan. Cook until they begin to char. Add to blender.
- Slice onions and mince garlic. Add olive oil to pan and sauté onions and garlic until translucent. Add to blender.
- Add peanuts, almonds, pepitas, sesame, and raisins. Sauté until sesame starts to turn golden. Add to blender.
- Add thyme, oregano, all spice, and clove to blender. Cover until completely liquidifed.
- Once blended, add to sauce pan. If sauce is too thick add water. Bring to a low simmer or buble, stirring frequently.
- Once bubbling, break apart and add chocolate. Melt and stir into sauce. Add 3 teaspoons of salt or to taste.
- Once chocolate has fully melted, cook on low to medium low, stirring frequently until sauce thickens, or for at least 20 minutes.
- Once ready serve immediately over your favorite foods, or refrigerate/freeze until ready to use. Enjoy! I served mine over stuffed poblanos with mushrooms, corn, and beans.
