Vegan Mole Poblano Enchiladas
Dara's Table
12 Servings
Ingredients
Mole Poblano Paste
- 7 Ancho chiles
- 6 Mulato Chiles
- 6 Pasilla Chiles
- 3 Chipotle chiles dried
- 1 Onion, small
- 2-3 Roma tomatoes
- 3 cloves Garlic
- ⅔ cup Raisins
- ¾ cup Raw peanuts, unsalted
- ⅔ cup Almonds
- ⅓ cup Pumpkin seeds (pepitas)
- ⅓ cup Sesame seeds
- 2 Corn tortillas, cut into fourths
- 1 Bolillo, a couple of days old, sliced (savory bread) You can use any French bread, Italian bread, or sub sandwich bread instead.
- 1 Ripe plantain, peeled sliced
- 1 stick Ceylon cinnamon broken into pieces
- 3 Whole cloves
- ½ tsp. Anise seed
- ½ cone Piloncillo – If you can’t find piloncillo, you can substitute it by weight with dark brown sugar and molasses – 1 cup dark brown sugar + 2 teaspoons of molasses.
- 1 tablet Mexican chocolate (Ibarra) 38 ounces
- 1 L Water or vegetable stock – 4.2 cups
- 2 Vegetable bouillon cubes (optional)
- 1 tsp. Black peppercorns
- Olive oil or avocado oil
Enchilada
- Corn Tortillas
- 8 oz. Mushrooms, sliced
- ¼ Onion, thinly sliced
Garnish for Enchilada
- Toasted sesame seeds
- Crumbled tofu
- Thin onion slices
- Avocado
Instructions
MOLE POBLANO PASTE
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Clean, and remove the seeds and stems from the dried chiles. Use a cast iron pan set to medium heat toast the chiles. Be careful not to burn them or the sauce will be bitter. Once they are lightly toasted submerge them in a pot full of boiling water and let soak for 20 minutes.
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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 minutes or until the tomates begin to lose their skins and the onion is tender. Drain and set aside.
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Once the chiles are soft and pliable, place them in the blender with 1 cup of water or some of the soaking liquid. Blend until smooth. Strain and set aside.
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Heat a large sautê pan to medium-high heat and add vegetable oil. Fry the raisins, pumpkin seeds, peanuts, almonds, tortilla, bolillo, and plantain one at a time until deep golden brown, almost burnt!
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Place all of the fried ingredients in the blender with the cinnamon stick, clove, anise seed, black peppercorns, and sesame seeds. Add 1 cup of water and blend. Add as much water as necessary to get your blender to process all of the ingredients into a smooth thick sauce. Strain and set aside.
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In a large pot set to medium heat, add ½ cup of water, piloncillo, vegetable bouillon and Mexican chocolate. Stir constantly until it dissolves.
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Add the chile mixture and the nut-bread mixture, and mix well to incorporate. Season to taste with salt and pepper if needed.
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Continue mixing constantly with a wooden spoon and bring to a low simmer. Simmer for 15 minutes and recheck seasoning. Let cool in pot. Now it is ready to use or store.
MOLE POBLANO ENCHILADAS
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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.
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In a large sauté pan, sauté the onions and mushrooms until golden brown. Season with salt and pepper to taste.
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Soften your corn tortillas by heating them briefly in the oven or microwave until the roll easily.
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Fill the tortillas with the mushroom mixture and roll. Place on a plate and pour mole sauce on top of them.
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Sprinkle with sesame seeds and top with sliced onions, avocado and crumbled tofu.
The recipe makes mole paste, which you can freeze 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 enchiladas with this or serve it over potatoes or 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.
Many of these chilies can be found on Amazon if you cannot find them in your local stores.
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