What kind of chiles are used in this Mole Poblano recipe?

This Mole Poblano recipe uses a specific blend of 7 ancho, 7 mulato, and 7 pasilla dried chiles to create its authentic flavor profile.

Why are the ingredients fried individually in this mole recipe?

Frying each ingredient individually, such as the chiles, almonds, peanuts, and plantains, helps to develop their distinct flavors and aromas, contributing to the mole's complex depth.

What role does Mexican chocolate play in this vegan Mole Poblano?

Mexican chocolate, specifically one tablet (3.1 oz) chopped, adds a crucial layer of rich, slightly bitter, and subtly sweet complexity that balances the heat and spices in the mole sauce.

What ingredients are used to thicken this vegan Mole Poblano sauce?

This mole is thickened using a combination of sesame seeds, almonds, Spanish peanuts, pumpkin seeds, a bolillo roll, and a corn tortilla, all of which are fried and then blended into the sauce.

Do I need to strain the mole sauce after blending?

Yes, after blending the fried ingredients and spices with vegetable broth, the recipe instructs to strain the mixture back into the pot, pushing through as much sauce as possible for a smooth consistency.

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Mole Poblano
[Vegan]

Name: Mole Poblano [Vegan]
Cook time: 30 min
Yield: 12 servings
Cuisine: NO info

MC By: Mitch and Justine Chapman

Author Bio

At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents... Read More

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A rich, dark vegan Mole Poblano sauce, garnished with sesame seeds, served over a plant-based protein or rice.

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Mole Poblano [Vegan]

250

Dairy Free

Vegan

In what's commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce. You need to taste it to understand!

Ingredients You Need for Mole Poblano [Vegan]

Dried Chiles:

7 Ancho
7 Mulato
7 Pasilla

For the Thickeners:

3 tablespoon sesame seeds ($0.14)
1/2 cup almonds ($0.64)
1/3 cup Spanish peanuts ($0.20)
1/3 cup pumpkin seeds ($0.19)
1/2 bolillo roll, ripped ($0.08)
1 corn tortilla, ripped ($0.02)

For the Spices:

1/2 stick cinnamon, broken apart ($0.02)
1 pod star anise ($0.01)
1/4 teaspoon whole coriander seeds ($0.01)
4 whole cloves ($0.01)
3 Mexican bay leaves ($0.03)
1/2 teaspoon whole peppercorns ($0.01)

For the Fruits:

1/2 cup raisins ($0.33)
1/2 very ripe plantain, peeled ($0.18)

For the Vegetables:

3 cloves garlic, peeled ($0.12)
½ medium white onion, roughly sliced ($0.12)
2 medium Roma tomatoes, quartered ($0.36)

For the Miscellaneous:

1/2 - 3/4 cup neutral oil for frying ($0.36)
8 cups vegetable broth ($0.37)
1 tablet (3.1 oz) Mexican chocolate, chopped ($0.68)
2-3 tablespoon cane sugar ($0.01)
2-3 teaspoon salt ($0.01)

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How to Prepare Mole Poblano [Vegan]

First, de-stem and de-seed the chiles. Reserve 1 teaspoon of seeds in a small bowl. Tear the chiles into large chunks, then set aside.
Heat a cast-iron skillet over medium-low, then add in the teaspoon of chile seeds, sesame seeds, broken up cinnamon stick, star anise pod, coriander seeds, and cloves. Toast, stirring frequently, until lightly browned and fragrant, about 2-3 minutes.
Transfer the mixture to a spice grinder or high-speed blender if you have one. Add in the peppercorns, grind into a fine powder, then set aside (transfer into your blender if you've used a spice grinder).
Heat approximately ½ - ¾ cup of neutral oil in a large stockpot over medium-low until a deep-fry thermometer reaches 350°F. Cooking one type of chile at a time, fry each batch until slightly darkened and fragrant, approximately 60 seconds per batch. Using a slotted spoon, transfer the chiles to a paper towel-lined dish.
Next, fry the almonds until golden brown, about 1-2 minutes. Transfer to the same paper towel-lined dish as the chiles. Continue this process of frying each individual ingredient until golden brown. Fry the peanuts next, then the pumpkin seeds, raisins, bay leaves, corn tortilla, and bolillo bread.
Next, fry the garlic for about 30 seconds, or until fragrant, then transfer to another paper towel-lined bowl. Fry the onions until lightly golden, about 2-3 minutes, and transfer to the same bowl. Slice the plantain and fry until golden yellow and soft, about 2-3 minutes.
Transfer to the bowl. Lastly, fry the tomatoes until tender, about 2 minutes, then transfer to the same bowl.
Working in small batches, add some ingredients from the dish of chiles and nuts to the blender along with the spices and a little vegetable broth. Blend until smooth, adding in small amounts of broth as needed. Discard the extra oil, then strain the mixture back into the pot, pushing through as much sauce as you can. Discard the solids.
Repeat this blending and straining process with the remaining chile mixture, garlic, onions, plantains, and tomatoes, using more vegetable broth as needed to help the blender along.
Heat the pot of mole over low-medium and cook, stirring constantly, until the mixture is starting to thicken, about 8-10 minutes. Mix in the Mexican chocolate, turn the heat down to low, and simmer (partially covered) for 1 hour, stirring occasionally. Lastly, season with salt and sugar. Serve over tortillas, rice, vegetables, etc. Happy eating!