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Recipes

30-Minute Mole

30-Minute Mole

Ingredients

  • 3

    cups unsalted vegetable broth or water

  • 3

    tablespoons neutral oil, such as canola

  • 3

    dried pasilla chiles, stemmed and seeded

  • 4

    dried guajillo chiles, stemmed and seeded

  • 1

    medium yellow onion, coarsely chopped

  • 4

    garlic cloves, minced

  • 6

    tablespoons unsalted roasted natural peanut butter or almond butter

  • 3

    tablespoons tahini

  • 2

    tablespoons turbinado or raw sugar

  • 2

    tablespoons cacao or unsweetened cocoa powder

  • ¼

    cup dark chocolate chips or chunks

  • 1

    tablespoon dried oregano, preferably Mexican

  • ¼

    teaspoon plus 1/8 teaspoon ground cumin

  • ¼

    teaspoon ground cinnamon

  • 1

    6-inch corn tortilla, toasted, or 1 tostada

  • Salt and pepper

  • Seared cauliflower or other vegetables or proteins, for serving

Preparation

  1. Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don’t burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
  2. Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until browned and soft, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
  3. Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn’t burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
  4. Serve with cauliflower or vegetable or protein of your choice.