You know what can be scary? Cooking Mole from scratch. But fear not! Here is an easy-to-follow recipe and there’s an actual video of it on my instagram. You can absolutely pour this magic over chicken for the traditional way to serve this quintessential sauce. I went plant-based because it gave me an excuse to roast ALL OF THE VEGGIES in my fridge. Either way, this is delicious. Enjoy familia!
Mole Vegano
Vegetables
- 2 Roma tomatoes, halved
- 1/4 large onion, halved
- 2 large, unpeeled garlic cloves
- Olive oil, for drizzling
Mole:
- Olive oil
- 2 ounces chile negro, seeded and deveined
- 2 ounces guajillo chile, seeded and deveined
- Vegetable broth (about 6 to 7 cups)
- 1 stale tortilla
- 2-inch piece of bolillo (you can leave out for gluten free version)
- 1/3 cup unsalted peanuts
- 1/3 cup pumpkin seeds
- 1/3 cup sesame seeds, plus more for serving
- 2 tbs blanched almonds
- 2 tbs raisins
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 3 coriander seeds
- 3 whole black peppercorns
- 1 cinnamon stick
- 2 tomatillos, husked and halved
- 3 tablespoon sugar, plus more for serving, optional
- 1 disk Mexican chocolate, chopped
- Any assortment of roasted vegetables (carrots, nopales, asparagus, mushrooms,
- Tortillas
- Sesame seeds for garnish
- Hoja Santa, softened directly over gas burner (optional)
