Cooking Mole From Scratch

Mole Vegano (Scratch-Made Mexican Mole)
30
6 +
Medium

Cooking Mole From Scratch (Yes — It’s Not as Scary as You Think)

You know what can be scary? Cooking mole from scratch. But fear not — this version demystifies the process and gives you a deeply flavorful sauce that’s actually worth the effort. Traditionally mole is served over chicken, but here we made it plant-based, giving us a chance to roast all the veggies in the fridge. Whether you serve it over veggies, grains, or chicken, this mole is rich, layered, and soulful — quintessential Mexican comfort food

Preparation

Ingredientes

  • 2 Roma tomatoes, halved
  • 1/4 large onion, halved
  • 2 large unpeeled garlic cloves
  • Olive oil
  • 2 oz chile negro, seeded and deveined
  • 2 oz guajillo chile, seeded and deveined
  • Vegetable broth (about 6–7 cups)
  • 1 stale tortilla
  • 2-inch piece of bolillo (omit for gluten-free)
  • 1/3 cup unsalted peanuts
  • 1/3 cup pumpkin seeds
  • 1/3 cup sesame seeds (+ more for serving)
  • 2 Tbsp blanched almonds
  • 2 Tbsp raisins
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/4 tsp dried thyme
  • 3 coriander seeds
  • 3 whole black peppercorns
  • 1 cinnamon stick
  • 2 tomatillos, husked and halved
  • 3 Tbsp sugar (+ more for serving, optional)
  • 1 disk Mexican chocolate, chopped
  • Any assortment of roasted vegetables (carrots, nopales, asparagus, mushrooms, etc.)
  • Tortillas, for serving
  • Sesame seeds for garnish
  • Hoja Santa, softened over flame (optional but traditional)

Instrucciones

  1. Roast the Veggies:Preheat your oven and drizzle the Roma tomatoes, halved onion, and unpeeled garlic with olive oil. Roast until tender and slightly caramelized.
  2. Prepare the Chiles: Seed and devein the chile negro and guajillo. Lightly toast them in a dry skillet to awaken their aroma (be careful not to burn).
  3. Build the Mole Base: In a blender, combine the roasted vegetables, toasted chiles, stale tortilla, bolillo, peanuts, pumpkin seeds, sesame seeds, blanched almonds, raisins, herbs and spices (oregano, cumin, thyme, coriander, peppercorns, cinnamon stick), tomatillos, sugar, and chopped Mexican chocolate.
  4. Blend with Broth: Add vegetable broth gradually as you blend, until the mixture becomes a smooth, rich sauce.
  5. Simmer: Transfer the blended mole to a large pot over medium heat. Add more vegetable broth as needed to reach your desired consistency. Simmer gently, stirring occasionally, for at least 20–30 minutes
  6. Taste and adjust seasoning with salt or sugar as needed. Serve warm atop roasted vegetables, rice, or chicken. Garnish with extra sesame seeds and hoja santa if using.