Vegan Mole

🧂 Ingredients

• 5 dried ancho chiles
• 2 dried pasilla chiles
• 2 dried guajillo chiles
• 4 cups 950ml vegetable broth
• 1 large onion

  chopped
• 3 cloves garlic

  minced
• 1 ripe tomato

  chopped
• 1/2 cup 65g almonds
• 1/4 cup 40g sesame seeds
• 1/4 cup 30g raisins
• 1 flour tortilla

  torn into pieces
• 2 tablespoons 30ml vegetable oil
• 1 tablespoon 15ml cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• Salt to taste

Instructions

• 1 Toast the chiles in a hot, dry skillet until they become fragrant. Be careful
  not to burn them. Remove the seeds and stems, then soak the chiles in warm water
  for about 30 minutes.
• 2 In the same skillet, heat the vegetable oil and sauté the onion, garlic, and
  tomato until they become soft and aromatic. Add the soaked chiles, almonds,
  sesame seeds, raisins, and tortilla pieces, and cook for a few more minutes.
• 3 Transfer the mixture to a blender, adding in the cocoa powder, cinnamon, cumin,
  cloves, and a good pinch of salt. Blend until smooth, adding vegetable broth
  gradually to reach your desired consistency.
• 4 Pour the blended mole into a pot and simmer over low heat for about an hour,
  stirring occasionally. Taste and adjust the seasoning if necessary.

Nutrition Info