Mole is a Mexican sauce with a unique flavor revolving around chili peppers and chocolate. The traditional way to make Mole takes hours & for some people even days! I wanted to make an easier Mole inspired sauce and of course, veganize it! I will say I made my Mole’s spice quite mild! You can create more heat by adding more chiles or by leaving them in longer. We built tacos with our Mole but the possibilities are endless!
What You’ll Need: Mole Sauce
- 1/4 tbsp. ground cinnamon
- 1/2 tbsp. chili powder
- 1/4 tbsp. garlic salt
- black pepper
- 1 tbsp. ground cumin
- 1/4 tbsp. thyme
- 1 tbsp. taco seasoning
- 2-3 tablets 72% or above dark chocolate
- 1/4 tbsp. allspice
- 4 cinnamon sticks
- 3 tomatoes
- 1/2 tbsp. sugar
- 3 fresh poblano peppers
- 3 dried ancho peppers
- 5 dried Arbol chiles
- 2 cups vegetable broth
- 1 diced yellow onion
- 3 garlic cloves diced
- 1/4 cup raisins
- 1/4 cup soaked almonds (presoaked makes them easier to blend)
- (optional) can of black beans
- Preheat oven to 375.
- cut your fresh poblanos into thinner strips and taking seeds out.
- place all chiles, peppers, tomatoes and cinnamon sticks on baking sheet and let roast for 20-25 minutes.
- while those veggies are roasting heat a larger oiled saucepan. toss in onions & cloves until they become fragrant.
- on medium heat slowly pour in vegetable broth.
- put raisins and almonds into a food processor then blend.
- combine all dry seasoning then toss into broth along with nut/raisin blend, stir. (this will cause the sauce to thicken)
- once vegetables are done roasting place those into the sauce.
- reduce heat after 5-8 minutes and allow to simmer for 30 minutes. (longer for higher spice)
- stir in tablets of chocolate and allow to melt.
- remover dried peppers & cinnamon sticks then blend the sauce in a blender until creamy.
- stir in black beans & you’re ready to top it over rice, tacos or in a quesadilla!
Hope you guys try out this rich and flavorful sauce! Enjoy!
-xx
GlossyWalk 