Vegetarian Classic Mole Sauce

Total time2 hr 15 min

Prep time40 min

Cook time1 hr 15 min

This deeply savory sauce builds its flavor the traditional way, toasting dried mulato, ancho, pasilla, and chipotle chiles until they turn smoky and pliable, then blending them with charred tomatoes, tomatillos, and garlic for a rich, complex base. Toasted pepitas and sesame seeds add nutty depth, while raisins and a warm mix of cinnamon, cumin, and Mexican oregano round out the layers of flavor. A piece of toasted tortilla and bread help thicken the purée into something silky, and a bit of dark chocolate at the end brings that signature mole richness without ever tasting sweet. Simmered low and slow in a pot with a splash of vegetable oil, the sauce reduces down to a glossy, spoon-coating consistency that's deeply aromatic and a little smoky. Ladle it over roasted vegetables, enchiladas, or a bowl of rice and beans, and finish with a sprinkle of sesame seeds for crunch. It's a fantastic sauce to have on hand, and it fits neatly into a vegetarian kitchen.

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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
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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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