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Entrees

Cooking Mole From Scratch.

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)

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