GET THE RECIPE!
7 Ancho chiles 6 Mulato Chiles 6 Pasilla Chiles 3 Chipotle chiles dried 1 White onion, small 2-3 Roma tomatoes 3 cloves Garlic ½ cup vegetable oil 1 Bolillo 2 Corn tortillas, cut into fourths ⅓ cup Pumpkin seeds (pepitas) 1 Ripe plantain, peeled sliced ⅔ cup Almonds ¾ cup Raw peanuts, unsalted ⅔ cup Raisins
⅓ cup Sesame seeds 1 stick Ceylon cinnamon 3 Whole cloves ½ tsp. Anise seed ½ cone Piloncillo 1 tablet Mexican chocolate 1 L Water or vegetable stock 2 Vegetable bouillon cubes 1 tsp. Black peppercorns Olive oil or avocado oil
Corn Tortillas 8 oz. Mushrooms, sliced ¼ Onion, thinly sliced
Toasted sesame seeds Crumbled tofu Thin onion slices Avocado
STEP 1
STEP 2
While the chiles are soaking, bring a medium pot of water to a simmer and add the tomato, onion, and garlic. Simmer for about 6-7 mins or until the tomates begin to lose their skins and the onion is tender. Drain and add to the blender. Once the chiles are soft and pliable, drain them and add to the blender with enough water to get the blender to puree smoothly, about 1 1/2 cups. Transfer this sauce to a large bowl.
STEP 3
Heat a large sauté pan to med-high heat and add vegetable oil. Fry the bolillo, tortillas, plantian, almonds, peanuts, raisins, sesame seeds and spices one at a time until golden brown. Transfer to a bowl. Place all of the fried ingredients in the blender in batches, adding enough water to get it to puree the sauce smoothly. Transfer to the bowl with the chile sauce and stir to incorporate.
STEP 4
In a pot, pour in the mole sauce. Reduce heat to low and simmer for 20 mins stirring constabtly. When you see the fat rise to the top of the sauce then you add the piloncillo, vegetable bouillon, and chocolate. Simmer for 20 mins, stirring constantly, until the piloncilo and chocolate completely dissolves. Taste and adjust seasosing with salt and pepper if needed.
STEP 5
Place 1 cup of the mole paste in a medium sauce pot. Add ½ cup of water or vegetable stock and bring to a low simmer. Stir to incorporate. Add more liquid if necesary to get the right consistency. In a large sauté pan, sauté the onions and mushrooms until golden brown. Season with salt and pepper to taste.
STEP 6
Soften your corn tortillas by heating them briefly in the oven or microwave until the roll easily. Fill the tortillas with the mushroom mixture and roll. Place on a plate and pour mole sauce on top of them. Sprinkle with sesame seeds and top with sliced onions, avocado and crumbled tofu.
• The recipe makes mole paste, which you can freeze or sabe in the fridge for later use. To use the paste all you need to do is add enough vegetable stock to get it to the right consistency and let it simmer for a couple of minutes, then serve. • You can make enmoladas with this or serve it over potatoes, chayote and zucchini with rice. • If you want to make this without oil you can toast the ingredients, that were meant to be fried, in the oven until a dark golden brown.