+GF +SF
If you’ve never made mole, you might think that it’s hard to make. I’m here to change your mind. All you need are some dried ancho chiles, and you can get them in a large grocery or Hispanic market. You toast them, rehydrate them and then blend with a few other ingredients. Easy, right? —KH
SERVES 8
2 dried ancho chile peppers
SAUCE
½ cup (120 ml) chile cooking water (see instructions)
½ cup (120 ml) water
½ cup (120 g) crushed tomatoes or tomato purée
¼ cup (43 g) blanched almonds
½ oz (14 g) unsweetened dark chocolate
1½ tsp (3 g) oregano
1 tsp chili powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground cinnamom
Salt, to taste
1½ lbs (680 g) mushrooms, chopped
Taco shells
Lettuce, for serving
Vegan queso fresco, for serving
Vegan sour cream, for serving
Toast the chiles in a dry skillet over medium heat. You don’t want to overcook or burn them, just dry them out a bit and cook until they become fragrant, about 2 to 3 minutes.
Let them cool. Then remove the seeds, stems and ribs, and discard them. Place the flesh of the pepper in a small saucepan and cover with water. Bring to a boil. Then lower the heat and simmer for 10 minutes to reconstitute.
FOR THE SAUCE
Use tongs or a slotted spoon to carefully remove the reconstituted peppers and put them in your blender with all of the sauce ingredients except for the salt. Blend them until smooth, taste, add salt and taste again.
In your 3- to 4-quart (2.8- to 3.8-L) slow cooker, add the mushrooms and the sauce ingredients. Cook it on low for 7 to 9 hours. If you may be home late, add an extra ¼ cup (60 ml) water to make sure the filling doesn’t burn.
Serve in soft or hard taco shells, and top with lettuce, vegan queso fresco and vegan sour cream.