Vegan Classic Mole Sauce

Total time2 hr 15 min

Prep time40 min

Cook time1 hr 15 min

Deep, smoky flavor is the whole point here, built from four kinds of toasted dried chiles — mulato, ancho, pasilla, and chipotle — charred tomatoes and tomatillos, and a fragrant toast of pepitas, sesame seeds, cumin, cinnamon, and Mexican oregano. A torn corn tortilla and a slice of bread add body and help the sauce turn glossy and thick once it's blended and strained to silky smoothness. Raisins bring a whisper of sweetness that balances the chiles' heat, while a chunk of dark chocolate melts in at the end for that unmistakable, rounded mole richness. The purée gets fried in hot oil until it darkens and pulls from the sides of the pot, then simmers low and slow until it coats a spoon in a thick, velvety ribbon. Ladle it over roasted vegetables, spoon it into enchiladas, or serve it alongside rice and warm tortillas — it's a great sauce to have in your plant-based rotation for weeknight dinners or special occasions alike. A sprinkle of sesame seeds on top finishes it off with a little crunch and shine.

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Ingredients

8 servings

For the chiles

4 dried mulato chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
Kroger Mercado Dried Ancho Chile Peppers Lucinda's Dried Ancho Chile Los Chileros Whole Dried Ancho Chiles
See all
2 dried pasilla chiles, stems and seeds removed
2 dried chipotle chiles, stems and seeds removed
3 cups hot water, for soaking chiles

For the sauce

3 tbsp lard oil or vegetable oil
1 medium white onion, roughly chopped
4 garlic cloves, unpeeled
2 medium roma tomatoes, halved
4 tomatillos, husked and halved
¼ cup raw pepitas (pumpkin seeds)
¼ cup sesame seeds
¼ cup raisins
1 corn tortilla, torn into pieces
1 slice white bread, torn into pieces
1 tsp cumin seeds
½ tsp black peppercorns
¼ tsp dried thyme
¼ tsp dried mexican oregano
1 cinnamon stick (about 2 inches)
2 oz dark chocolate (70% cacao), roughly chopped
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp kosher salt, plus more to taste
1 tsp sugar

For serving

1 tbsp sesame seeds, for garnish (optional)

Instructions

1
Heat a large dry skillet or comal over medium-high heat. Working in batches, press the dried chiles flat against the hot surface with tongs for 15–20 seconds per side, until they darken slightly, blister, and release a toasty, slightly smoky aroma — do not let them blacken or they will turn bitter. Transfer the toasted chiles to a large bowl, cover with the 3 cups of hot water, and let soak for 20 minutes, until softened and pliable. Reserve the soaking liquid.
2
While the chiles soak, place the unpeeled garlic cloves, halved tomatoes, and halved tomatillos cut-side down in the same dry skillet over medium-high heat. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and the garlic skins are blackened in spots. Flip and cook 2–3 minutes more, until the tomatoes and tomatillos are softened and collapsing. Transfer to a plate. Once the garlic is cool enough to handle, peel and discard the skins.

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