https://www.copymethat.com/r/4g2wkGbWN/vegan-mole-poblano/
138393737
To5lZr7
4g2wkGbWN
2024-05-19 00:53:39
Vegan Molé Poblano
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Ingredients
- subheading: Chiles:
- The chiles you use are what will give your molé its unique and delicious flavor.
- subheading: The holy trifecta of traditional Mexican molé is:
- subheading: Pasilla (Negro) chiles:
- subheading: Ancho chiles:
- subheading: Mulato chiles:
- Dried chiles can be confusing! Many stores sell bags of Ancho Pasilla Chiles - but all you get in the bag are anchos! Anchos are short and fat and are just dried poblanos. Mulatos are also dried poblanos but are left on the vine to ripen longer. Pasillas are a completely different chile and are long and skinny.
- The best place to find all 3 types of chiles is a local Mexican market (supermercado) or of course, Amazon. Other chiles can be substituted but it will change the flavor as well as the heat level of the mole.
- I have a complete Amazon list below.
- subheading: Nuts & Seeds:
- Sesame seeds and nuts are traditionally used to make molé. I'm using almonds but you can also use peanuts. To make it completely nut-free you can use sesame seeds and pepitas (pumpkin seeds) instead.
- subheading: Spices:
- subheading: I use whole spices in this recipe so I can toast them and then grind them myself. An old coffee grinder does the job well. Ground spices can be substituted but the amounts may vary. You will need:
- whole cloves
- whole peppercorns
- Mexican cinnamon stick (Canela )
- Anise seeds
- Salt
- Sugar (turbinado, brown, date, or piloncillo (Mexican cane sugar )
- subheading: Fruit & Veggies:
- white onion (not in photo)
- garlic (not in photo)
- 15 oz can fire-roasted tomatoes
- raisins
- 1 slice of day-old bread
- some people add a plantain too
Steps
Directions at brandnewvegan.substack.com
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