Rich Vegan Mole Sauce with Ancho and Cocoa
Equipment
- Heavy-bottomed skillet or cast iron pan Essential for toasting chiles and aromatics without burning.
- Blender (high-speed preferred) A smooth mole sauce makes all the difference. A regular blender works, but a high-speed one like a Vitamix makes it silkier.
- Fine mesh strainer To achieve that restaurant-style smoothness.
- saucepan For simmering and finishing the sauce.
- Tongs and spatula Useful for flipping and transferring ingredients.
Ingredients
Dried Chiles and Aromatics
- 3 dried ancho chiles stems and seeds removed
- 2 dried guajillo chiles stems and seeds removed
- 1 medium white onion chopped
- 4 cloves garlic peeled
- 1 Roma tomato chopped
Nuts, Seeds & Spices
- ⅓ cup raw almonds or peanuts for a slightly sweeter taste
- 2 tablespoons sesame seeds
- 1 slice of day-old bread torn (or 2 tablespoons breadcrumbs)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon raisins or prunes
Chocolate & Broth
- 2 tablespoons unsweetened cocoa powder
- 1½ ounces dark chocolate at least 70% cacao
- 2½ cups vegetable broth unsalted preferred
- Salt to taste
Optional (But Excellent)
- 1 teaspoon brown sugar if you like your mole a touch sweeter
- 1 teaspoon apple cider vinegar or sherry vinegar for brightness
Instructions
Toast the Chiles
- Heat a dry skillet over medium heat. Toast the dried ancho and guajillo chiles for 30 seconds per side until they darken slightly and become fragrant. Don’t let them burn. Remove and place in a bowl. Cover with hot water and let soak for 15 minutes.
Toast the Seeds and Nuts
- In the same skillet, add almonds and sesame seeds. Stir frequently until golden and fragrant. Remove and set aside.
Sauté Aromatics
- Add a bit of oil to the skillet. Sauté the chopped onion until softened, then add garlic, tomato, and raisins. Cook until everything is softened and lightly caramelized, about 5–7 minutes.
Toast the Bread and Spices
- Push aromatics to one side of the pan and toast your torn bread. Once it’s crisped a bit, add all your ground spices (cinnamon, cloves, cumin, coriander, paprika). Stir to coat everything and cook for another minute or two until aromatic.
Blend It All
- Drain the soaked chiles and add them to your blender along with the sautéed aromatics, toasted nuts/seeds, bread, cocoa powder, and about 1½ cups of the vegetable broth. Blend until completely smooth. Add more broth as needed to get it moving.
Simmer and Finish
- Pour the blended mole into a saucepan over medium-low heat. Stir in chopped dark chocolate and the rest of the broth. Let the sauce simmer gently for 15–20 minutes, stirring occasionally. Season with salt, vinegar, and brown sugar to taste.