Rich, complex, and full of flavor, this vegan mole sauce is perfect for drizzling over enchiladas or serving with tortillas. It's a labor of love that pays off with every bite.
Ready in 80 minutes · serves 6 · 200 calories per serving · mexican cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
6 piecesdried chiles
2 tablespoonstomato paste
1 mediumonion
4 clovesgarlic
2 tablespoonscocoa powder
2 cupsvegetable broth
1 stickcinnamon
Instructions
01
Soak dried chiles in hot water until softened.
02
Blend chiles with onion, garlic, tomato paste, cocoa powder, and broth until smooth.
03
Transfer to a saucepan and simmer with cinnamon stick for 30 minutes.
