Break the dried chilies into pieces, remove the seeds, and put them in a blender. You will need to roast your peppers on a baking sheet for 8-10 minutes at 350 degrees until fragrant. Bake them at 350 degrees for about 20 minutes. When ready, cover and keep warm until ready to use. I find the can to be spicer (has more kick) – if you can’t tolerate the spice then go easy on the chiles. Her inspiration for this dish came from the traditional Mexican sauce ‘mole’ (pronounced mol-eh and not like the animal who likes to dig up your garden! The mole mushrooms are delicious and so easy to prepare. Add 3 cups of additional vegetable stock to your mole. Preheat the oven to 400F; Bake the Sweet Potatoes: Wash, dry, and poke holes into the sweet potatoes using a fork. Simmer for 20 minutes, stirring often. If your mole gets too thick, add additional vegetable stock accordingly. If you’ve ever had a desire to make a vegan version of it, here’s the ultimate recipe for you! Mole (pronounced moh-lay, is a rich, fragrant sauce that is usually associated with Puebla or Oaxaca, Mexico. In a large skillet over medium heat, heat the oil. With close to twenty ingredients in this dish, it requires its own dedicated shopping trip to pull together. I mean, we also did the Valentine’s Day thing and all that jazz (panna cotta for all! Blend everything until smooth. I’m so proud of how yummy and easy this vegan chicken mole enchiladas recipe turned out. Feel free to up the chipotles for something with more heat. And in case you’re wondering, we are no closer to choosing a stroller than we were before. Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. This Chicken Mole recipe is out of this world, boasting a thick, rich, chocolate-tinged, mildly spicy sauce. The ingredients simmer for several hours and deepen in both color and flavor over time. For the past week, I have been in the mood for all things pepper. My first recipe for the series is Vegan Mole Mushroom Tacos with Yam Hash. Ingredients. There was an error submitting your subscription. Add the onions and cook … For Celebrations. Call it a last ditch effort to hold steadfast to the foods of Fall or needing to spice up my every changing vegan diet at home, peppers have … Lastly, you will need to fry several tortillas until lightly browned in your leftover vegetable spread. This sauce makes around 4 wide mouth pint canning jars for us – we were able to make two huge trays of enchiladas, and a dozen tamales and still have 1 1/2 jars left. For the past week, I have been in the mood for all things pepper. Heads up, you will have enough mole sauce and cashew cream to make this dish a few times, so don’t think you need to add it all to one dish. Keep the skin back and set aside. While it’s cooking, heat the olive oil and sauté the garlic and onion for 5 minutes. It is always a hit with those who like spicy foods. You cannot rush this dish, so be sure to time block your afternoon accordingly. If you are using your own or want to make your own, read our step by step here and freeze when done. The sister superior of the convent supposedly created the dish to honor the archbishop who created a convent for her order. Place the mole ingredients in the blender – onion, garlic, spices, tomato sauce – everything except the chocolate and tahini, and blend until smooth. Blend until smooth. Vegan mole sauce still has the rich, cocoa-infused flavor of the traditional sauce. To make the Oaxacan Mole Sauce: Whisk together the mole mix and water in a small pot. Reduce heat to low, and simmer 20 minutes, stirring often. Turn off the heat. This sauce is vegan friendly and freezes wonderfully! I like to add air fryer fried tofu or Gardein chicken-less strips to my mole and serve over rice. Success! Mar 26, 2017 - This 15 minute Easy (Cheater) Vegan Mole Sauce is a super simple and healthy way to amp up any meal. It will be baked when I come back from work. Although it was NOT picture perfect, it was SO yummy. Specifically ancho and pasilla peppers. This site uses Akismet to reduce spam. A dark, rich, complex flavored Mole recipe. With that said, this is my vegan version of Ms. Katie’s grandmother’s mole sauce recipe. So I've got these sweet potato & corn enchiladas, then I smother them with mole sauce, and I top that with the way to a vegans heart. When the sauce is done simmering, season it well with salt to taste. All Rights Reserved. Spoon a thin layer of the mole sauce on the bottom of the baking dish and set aside. You will need to be specific when purchasing your chocolate. Add your toasted, ground spices at this time as well. Mole (pronounced in two syllables, MOE-lay), is a quintessential Mexican chile sauce with origins in pre-Hispanic times. It goes well with lentils, chickpeas, beans or tofu, and is just as amazing on top of roasted veggies! I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. After toasting your spices, grind them in a spice grinder or with a mortar and pestle. Turn the stove back on low heat and simmer just until thickened. This recipe will make extra mole sauce, which you can freeze and use for later. I thank you for stopping by and giving us the opportunity to help you prefer to save, too! Between shopping for all the ingredients, prepping the ingredients, and cooking everything, this Homemade Mole Sauce sauce will no doubt take more than an afternoon to make. Carefully pour that mixture into the dutch oven, and whisk to combine. ), but sandwich the size of my face was pretty much the highlight. This recipe features different kinds of nuts. This recipe is amazing but its also very time intensive. Ladle enough mole sauce into the bottom of a greased 9×13 glass baking dish to cover it entirely. When you talk yourself into wanting to make mole, and then you realize you don’t’ have any chicken broth, you challenge yourself to try and use what you do have. It exists in countless versions throughout the country, varying in color, consistency, ingredients, and use according to regional preference and family tradition. This German vegan Mole Cake is a delicious Banana Cream Chocolate Cake which is quick and easy to make. Then you will simmer it. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes. Mole (pronounced 'MOLE-lay') sauce is a complex and fragrantly spiced Mexican sauce traditionally made from braising chilis, aromatics (like onion and garlic), spices, nuts, seeds, dried fruit, and chocolate to form an incredibly rich sauce. Bring to a boil, then reduce the heat to simmer for 10-15 minutes. It's a vegetarian taco that gets its umami from the "meaty" mushrooms and a rich flavor from the homemade mole sauce. At this point, all of your prepared ingredients should be in your stockpot ready for simmering. Recipes Homemade Vegan Mole Sauce Recipe May 3, 2018. Email me: Nicole@theladyprefers2save.com, https://theladyprefers2save.com/vegan-mole-sauce/. October No-Spend Month Day 6: 1-Hour Freezer Cooking Meals! Once your nuts are lightly browned, add your raisins to the pan also and cook 1-2 minutes until soft. Apr 22, 2018 - A recipe for vegan mole sauce with smoky chipotle (we served it with seitan). Poultry broth is often added in authentic mole recipes… Mole is a sauce that has a lot of variations. The time it takes to make this recipe, for me, are well worth the efforts. Jul 29, 2019 - This 15 minute Easy (Cheater) Vegan Mole Sauce is a super simple and healthy way to amp up any meal. Vegan Chilaquiles with Mole Recipe. . Then, add your toasted fruits and nuts, along with 1 cup of vegetable stock to your blender. Add 1/2 cup water to the blender, put the lid on, and shake it up to loosen all the last bits of sauce. There are so many varieties of mole available today – and historically, mole is very labor intensive and requires a huge list of ingredients. When the sauce is done simmering, season it well with salt to taste. Serves 3-4ish. 1 jalapeno Now check your email to confirm your subscription. It’s that good! Call it a last ditch effort to hold steadfast to the foods of Fall or needing to spice up my every changing vegan diet at home, peppers have just seemingly been on my mind. Add the beans and cook for … Want to chat? Now I want to ask, has anyone else tried to make mole before? All ingredients that are needed and cannot be substituted. It's time for a NEW RECIPE: MEXICAN TRADITIONAL VEGAN MOLE! This mole recipe started as the urge to make tamales with potatoes (which is quite an uncommon filling for tamales), as we didn’t have any meat in the freezer. You will also need to cook a plantain in an additional 3 tablespoons of vegetable-based spread on medium heat for 3-5 minutes until browned. Traditional Mexican cuisine uses mole as a thick marinade or as a sauce for various dishes. More About Nicole This brings out their flavors and will greatly improve your final product. Put the mole sauce in a glass jar and place it in the dehydrator to warm for 1 hour. It’s not uncommon to find mole with 30+ ingredients,. Using an excellent mole paste is key in this dish, you’ll notice that these vegan mole enchiladas require very few ingredients. Then, add the blended vegetables to a large stockpot. Holy Mole! Add the onion, garlic, seitan, salt, and pepper, and cook until the onion is softened and the seitan is browned, stirring occasionally, about 10 minutes. Once your nuts are lightly browned, add your raisins to the pan also and cook 1-2 minutes until soft. Especially the roasting of chiles for her grandmother’s mole sauce. (If you are curious to know if this mole is spicy, it’s really not at all – the tomatoes and cocoa take away the edge on the New Mexico and chipotle chiles.). To prepare my stock, I added it to a stock pot, added fresh herbs from my garden, and brought it to temp for 2 hours on low heat. The can may seem small but it lasts for such a long time. Friends, I want to keep things on the level with you. Pour the orange juice in the blender along with the remaining ingredients for the mole and blend until smooth. Otherwise, this recipe might not be here. The savory factor in this dish comes from a variety of dried peppers. Set aside. Last week I reviewed Sarah Britton’s fabulous recipe book My New Roots.One of my favourite recipes from that book was her 10 Spice Chili (she’s Canadian, hence the North American spelling of chilli). Strain the blend to remove any seeds. Its what is needed in this dish. Serves 3-4ish. Stir in the garlic, cumin, allspice and cinnamon, and cook another two to three … ** ** I used my favorite @hernanmexico mole poblano to make this recipe. If your mole gets too thick, add additional vegetable stock accordingly. It’s made of a soft Chocolate Crumble Cake and filled with bananas, whipped stracciatella cream, and cherry compote. I looove mole enchiladas! Add a bit more chile-soaking liquid, as necessary, to keep mole smooth. Your email address will not be published. Then add the seeded peppers and steeping liquid to a blender and blend until smooth. INSTAGRAM: https://www.Instagram.com/netocraves FACEBOOK: https://www.facebook.com/netocraves INGREDIENTS: MOLE SAUCE: - Chipotle pepper 1/2 - … Put the mole sauce in a glass jar and place it in the dehydrator to warm for 1 hour. The body of the mole sauce comes from vegetables. Traditional mole sauce is made completely from scratch with homemade chicken stock and reconstituted dried peppers. This chocolate is hard and very sweet. But this sauce would be delicious on anything. This recipe for Butternut Enchiladas with Mole sauce (deep smokey spicy sauce with a hint of chocolate), can be made with any roasted winter squash, so feel free to experiment with new kinds. A good mole paste has the perfect level of sweetness and spiciness, and it is extremely delicious .As important as is the quality of the mole… Where there's an adventure, you'll find me there. Each Mexican woman has her own mole recipe, usually passed down from her family, and it’s usually always made in large batches since it is so time consuming. Ugh – why does this always happen at the worst time?! Cook for an additional hour. Once the veggies are roasted, add them to your blender along with 1.5 cups of vegetable stock and blend until smooth. This is my homage to her. The finished stock should have a dark color and had rich great flavor. You’ll only need 2 whole chiles, so use the rest of the can for other recipes (see some ideas here). Then add the seeded peppers and steeping liquid to a blender and blend until smooth. Soften your corn tortillas by heating them briefly in the oven or microwave until the … Add the soaked textured vegetable protein, thyme, cumin and salt, and stir well to combine over low heat. I think you already now where I stand with this one. Pour as much as possible into a saucepan or bowl. Mole Sauce: 3 poblano chiles. Then, add your toasted fruits and nuts, along with 1 cup of vegetable stock to your blender. We used chipotles in this sauce – of course, we do make our own chipotle sauce, but feel free to buy the sauce in the can in the hispanic aisle in your grocer. You can find it at any Mexican market or online as well. And with Cinco de Mayo right around the corner, I couldn’t think of a better time to share with you one my favorite recipes, homemade mole sauce. At that moment, I made a mental note to myself to be there for dinner. I would put everything that gets cooked in the Instant Pot – onions, garlic, broth, chiles (skipping the onion and garlic saute step) into the slow cooker and cook on low for 4 hours. Mole is a sauce that has a lot of variations. How could someone miss it, If mole sauce was invited! For my recipe, of course, I will be using frozen homemade vegetable stock. Set aside. It’s pretty hard to beat this sauce. Add this mixture to your stockpot. Once the peppers are reconstituted, remove the stems and seed each pepper. I’m pretty sure this will be the only vegan mole enchiladas recipe you’ll ever need. Finally, finally, you will get to use the star ingredient in this dish, Mexican chocolate. While it took me a day to make, the sauce ended up being beyond delicious. Use your immersion blender to blend the mixture in the dutch oven, or use a regular blender (you'll want to do batches since it might be too much for one blender). Toss in the onions and garlic and saute until translucent (4-5 min). So this recipe is an amalgamation of the Joy of Cooking recipe and my own shortcuts and guess-timations, with Isa and Terry as inspiration. It’s soy-free, eggless, gluten free, plant-based, healthy, and my Mexican The perfect mix of savory and sweet. Toast your nuts in a pan on low heat for 2-3 minutes in 2 tablespoons cup of vegetable-based spread until fragrant. The jars freeze well, as  long as you leave some head room before placing the cap on the jar tightly and freezing. Roast, stirring occasionally, until the cauliflower is tender; 30 minutes or so. Copyright ©2021, Rebooted Mom. Health, Food & Wellness Information to help your family live naturally. The flavor of this mole is deep, rich, fragrant, and decadent. Hi there! Heat the oil in a skillet or large saucepan. How to make DOÑA MARÍA® MOLE. 1 can (14.5 oz) diced tomatoes (the tomatoes go on top to keep all the powders from "poofing" out the top of the blender) Blend until very smooth. Heat the oil in a large saute pan over medium-high heat. Of dreamers. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. You will need Mexican chocolate and not common milk chocolate or dark chocolate. Serve with toasts or pita for sopping up every last bit of the umami-packed sauce. I have served it in the past with black beans, over enchiladas, or as a layer in a 7-layer dip. Mole sauce is a rich, deep, pepper and spice based sauce often poured over chicken in Mexican cooking. Make vegan mole. Then, add the blended vegetables to a large stockpot. The base of mole sauce is traditionally chicken stock. Once hot, add the onions and saute until translucent. Heat the oven to 425˚F. In your dutch oven, heat the oil over medium. Instructions. Apr 25, 2017 - This 15 minute Easy (Cheater) Vegan Mole Sauce is a super simple and healthy way to amp up any meal. Set aside for later. Mole sauce contains several amazing spices. Gently warm over medium heat to a low simmer. https://www.youtube.com/watch?v=c74Osivv4aU, Better Recipes Begin With European Olive Oil. Please try again. Blend until smooth. Once the peppers are reconstituted, remove the stems and seed each pepper. I'm a fun-loving, zero-waste, minimalist writer, blogger, and podcaster living in the deep south. Mole Sauce: 3 poblano chiles. Melt lard in a large skillet over medium heat. The key is to toast the spices in a dry pan over medium heat for 2-3 minutes until fragrant. Bake them at 350 degrees for about 20 minutes. Mole Sauce Casserole. In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times. This particular recipe is a fusion of my Grandma and my Mom’s recipes, … To the 1 C. of sauce in the blender, add 3 Tbsp of all purpose flour and blend until smooth (no lumps). Add chicken-less bullion cubes. Mole is actually quite rich – while it might seem odd to you to combine all these items, the sauce results in a rich, fragrant addition to enchiladas, and can be used in tamales, and smothered over chicken, too. Reduce heat to low. I remember loving the smells coming from Ms. Katie’s kitchen as a child. Add this mixture to your stock pot along with your vegetable base. Stir the water/sauce into the rest of the sauce, and you won't waste a bit. That was more than 27 years ago and although this is not the authentic recipe for Pastel Azteca. Add 1/2 cup water to the blender, put the lid on, and shake it up to loosen all the last bits of sauce. Break the dried chilies into pieces, remove the seeds, and put them in a blender. read more about mole and its history in Mexico here, read our step by step here and freeze when done, https://www.rebootedmom.com/mexican-mole-vegan-friendly/, Vegan Mexican Inspired Recipes | Daily Life Guide, If you are looking for a vegan option to this mole, use vegetable broth, If you are a raw milk loving family like we are, then feel free to use either chicken or vegetable broth, 4 C. vegetable broth (can also sub chicken broth*), 2 chipotle chiles in adobo sauce in the can + 2 tsp sauce (or, sub 2 tsp chipotle powder) or. If you have any tips to make it easier, leave a comment below! https://www.seriouseats.com/.../mole-aproximado-mexican-sauce-recipe.html Place on a parchment-lined sheet pan and bake on the middle rack until tender in the center when you pierce with a fork. Ingredients. Historians believe that Mole was invented in the 1680s in a convent in Puebla de los Angeles. Feel free to substitute the vegetable broth for chicken broth. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. JUMP TO FULL RECIPE WITH INGREDIENTS. Welcome, savvy savers! Strain the blend to remove any seeds. To prepare your chocolate, simply cut into cubes and add to your stockpot. Add this mixture to your stock pot along with your vegetable base. Add this mixture to your stockpot. Slow cooker mole mushroom vegan tacos is the vegetarian Mexican recipe that you've been looking for! Mole is a traditional Mexican sauce that perfectly balances sweet, spicy, and smoky flavors into a … The finished stock should have a dark color and had rich great flavor. Discard the seeds. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. We used 3 cubes. I have made mole a variety of ways in the past – and while it’s not something I make all too often, when I do, we use it for several dishes over the course of the week because we usually have so much on hand. Or thick enough to coat the back of a spoon. I used sweet potato tortilla chips, but feel free to use any kind you like. Blend until smooth. Recipes for authentic Mexican mole can vary region-to-region , and even household-to-household. Braise the meat for a few hours and let the flavors sink in to […], Your email address will not be published. Once the veggies are roasted, add them to your blender along with 2 cups of vegetable stock and blend until smooth. Serve with enchiladas or pour into wide mouth pint canning jars with 1" head space and freeze for up to 1 month. This vegan mole sauce adds depth to a dish and satisfies the palate on so many levels. A rich, fragrant mole sauce that is wonderful on meatless enchiladas, tamales, and smothered on chicken. I'm Nicole. Pour more enchilada sauce over the top, and drizzle with cashew cream. There are no hacks or copycat techniques to amend the process. Homemade Vegan Mole Sauce Recipe May 3, 2018. Vegan Chilaquiles with Mole Recipe. Use this mole on enchiladas, over tofu or tempeh, on steamed or stir fried vegetables, or on just about anything else you can think of. If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips. Start your simmer by adding 2-3 cups of additional vegetable stock to your preferred thickness. After toasting your spices, grind them in a spice grinder or with a mortar and pestle. Mole can include everything from lard to sugar, cinnamon, cloves, plantains, peanuts, chiles, tomatoes, cocoa, bittersweet chocolate, and even chipotles. To make your base, rough chop all the vegetables and add them to a baking sheet. Once browned, add them with an additional cup of vegetable stock to your blender. Combine the chopped cauliflower with the mole sauce, olive oil, and a pinch of salt. There are no shortcuts. Set aside for later. Simmer on low heat for 2 hours, stirring every 10 minutes to avoid sticking. Turn off the heat. Serve warm over rice with air fried tofu, Gardein chicken-less strips, and enjoy! Pour the orange juice in the blender along with the remaining ingredients for the mole and blend until smooth. For the past week, I have been in the mood for all things pepper. When hot, sauté the onion and garlic until the onions turn … Then add them to a bowl with about 2 cups of boiling water to reconstitute for 30 minutes. Add all mole ingredients into the blender or food processor. Simmer on low heat for 2 hours, stirring every 10 minutes to avoid sticking. The ingredients are roasted and ground and then water is added to make a sauce. The sauce … Heat 1tbsp oil in a pan add the vegetables and cook till they are tender. Prepare the Mole Sauce. You could do this ahead and refrigerate. Toast the spices in a dry pan over medium heat for 2-3 minutes until fragrant. Learn how your comment data is processed. Roast your ancho and pasilla peppers on a baking sheet for 8-10 minutes at 350 degrees until fragrant. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring … This amazing vegan Mexican mole sauce is literally done in 5 minutes and it’s the perfect addition to your Mexican recipes. A little backward, but it works. Mole (pronounced 'MOLE-lay') sauce is a complex and fragrantly spiced Mexican sauce traditionally made from braising chilis, aromatics (like onion and garlic), spices, nuts, seeds, dried fruit, and chocolate to form an incredibly rich sauce. Having been married to my husband for 16 years, his mom has maybe made traditional mole once or twice. Bake, uncovered, in a 350 degree oven for 30 minutes. Cut your chocolate into cubes and add to your stockpot. Rough chop all the vegetables and add them to a baking sheet. New Mexico dried chiles are mild in flavor, and can be found in the hispanic aisle in any major grocery store. Blend until smooth, and then pour all but 1 C. of the sauce into the dutch oven. This recipe was her grandmother’s recipe for Chicken Mole, brought with her to the United States from the Puebla state in Mexico after she naturalized as a citizen in the 1960’s. Then fry several tortillas until lightly browned in your leftover vegetable spread. Blend until smooth. If you love reading about the history of Mexican foods, you can read more about mole and its history in Mexico here – how it came to be, and how different regions have variations of the Mexican favorite. Then add … Mic drop. This is the ultimate low-and-slow simmered dish. juice of 1 lime. Let me tell you what I did this weekend. I used sweet potato tortilla chips, but feel free to use any kind you like. NOTES: If you like your Mole on the sweeter side, you can add one more quarter of the Chocolate tablet to your sauce. My husband’s aunt is Azteca and she makes the traditional mole and her memory (while memorized) is too complicated to even attempt. Call it a last ditch effort to hold steadfast to the foods of Fall or needing to spice up my every changing vegan diet at home, peppers have just seemingly been on my mind. This flavorful and nourishing meal whips up in about 25 minutes and tastes amazing! Process tortillas and almonds in food processor until finely ground. Bring to a boil, then reduce the heat to simmer for 10-15 minutes. The Recipe: Vegan Mole Chilaquiles with Greens and Beans. This recipe includes step-by-step pictures and a recipe … It is a sauce of memories. Keep in mind, this recipe is ingredient heavy. Add your toasted, ground spices at this time as well. Pour in 1 more … Required fields are marked *. I hope you will enjoy it as much as I have over the years. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. This recipe will make extra mole sauce, which you can freeze and use for later. It would also be delicious in slow cooker chicken, over grilled tofu or with enchiladas. Add mixture into a skillet, over medium high heat and cook for 5-8 minutes, or until thickened into a melted chocolate consistency. Depending on size this may take anywhere from 60-90 minutes. I pushed around strollers for three hours and then ate a sandwich the size of my face. This recipe, a vegan version of this time-honored classic. Top with the remaining mole sauce and cheese. This recipe is delicious, fast and super nutritious. Then add them to a bowl with about 2 cups of boiling water to reconstitute for 30 minutes. This is the base of your mole sauce. This post was made in partnership with La Guleaguetza, all photos, opinions, and recipe, are mine. The combination is seriously good. Check at 50. First, remove the stem on the the dried New Mexico chiles, rip in half and shake out the seeds. If you don’t have tortillas, use 1 slice of toasted bread, or 4 saltine crackers. Get the recipe ... Do yourself a favor and make a double batch of that vegan tomatillo mole. You will also need to cook a plantain in an additional 3 tablespoons of vegetable-based spread on medium heat for 3-5 minutes until browned. A dark, rich, complex flavored Mole recipe. Like with your spices, you will need to toast your nuts in a pan on low heat for 2-3 minutes in 2 tablespoons cup of vegetable-based spread until fragrant. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. It is always a hit with those who like spicy foods. Mole Sauce- Heat the coconut oil in large stockpot over medium heat. I'm totally going to eat it on everything this week, people. Cook for 1 hour. Be sure not to let the mole burn! At this time, add the New Mexico dried chiles, diced tomatoes, chipotle chiles (or powder), salt, cinnamon, cumin, oregano, chili powder, peanut butter, and cocoa powder. While almonds and peanuts are commonly used, they can be substituted for pecans or walnuts. Discard the seeds. Beautiful red Kuri squash, acorn squash, sugar pumpkin, kobacha, delicata, sweet dumplings, even roasted spaghetti squash will work well here. This sauce is SO easy to make from scratch – it requires a dutch oven, and a blender, and a few minutes of fussing.. but most of the time is spent waiting for it to simmer. If you like this recipe, you may want to try any of these: Vegetarian Posole with Frijoles and Hominy, […] go a step further and keep the mole in the pot and toss in your meat. At this time, add the New Mexico dried chiles, diced tomatoes, chipotle chiles (or powder), salt, cinnamon, cumin, oregano, chili powder, peanut butter, and cocoa powder. The refried beans add a creamy texture, along with heartiness and protein. My name is Nicole, and I'm the LadyPrefers2Save. For the following recipe, I will be grouping ingredients by steps to make it easier for you to pull together. We believe in making the minimalist mindset manageable, through budgeting, upcycling, & healthy menu planning. You will LOVE it! 1 jalapeno It would also be delicious in slow cooker chicken, over grilled tofu or with enchiladas. From start to finish, this recipe will take no less than 9 hours to complete. It gets its umami from the "meaty" mushrooms and a rich flavor from the homemade mole sauce. Add the broth to the dutch oven and scrape your bits off the bottom of the dutch oven with the spoon. Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through.