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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