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35 mins
Moderate
140 cal
9 serv.
Ingredients
6
Pasilla Peppers, dried
3 whole
Tomatoes, raw - small
1
Onion, raw - small
1
Plantain - small
1/4 cup
Sesame Seeds
1/4 cup
Almonds
6
Garlic, clove
4 medjool
Dates, pitted
1/2 tsp
Ground Cinnamon - or two 2" cinnamon sticks
1/4 cup
Pumpkin Seeds, unsalted
2 tbsp
Cacao Powder
1/8 tsp
Cloves
1/8 tsp
Cumin, ground
3 cup
Vegetable Broth, low-sodium - with two additional cubes of vegetable bouillon
1/2 tbsp
Olive Oil - or as much as needed
This plant-based version of Oaxacan molenegrosubstitutes vegetable broth for more traditional meat-based brothswithout sacrificing any of its distinctive smoky-sweet-nutty flavor.Prepping ingredients for this recipe takes a bit of effort, but the result is a truly delectable sauce you can enjoy with a wide array of dishes.
Nutritional Information
Per serving (9)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Prepare the chiles: Remove stems and seeds from the pasilla chiles. (Using gloves and kitchen shears makes this easier.)
2
Toast the chiles: Heat a medium nonstick skillet over low. Add a little olive oil, then the chiles. Toast gently until softened and aromatic, taking care not to let them burn, or they’ll turn bitter. Transfer the chiles to the Blender Pitcher and allow to cool.
3
Char the vegetables: In the same pan, add the tomato halves and onion quarters. Sear over medium heat until lightly charred on all sides. Transfer to the blender pitcher with the chiles and let cool.
4
Toast the aromatics: Toasting each ingredient separately and adding oil as needed, toast the plantain, sesame seeds, almonds, garlic, dates, cinnamon, and pumpkin seeds. As each ingredient is ready, add it to the blender pitcher.
5
Blend the mole base: Add the cacao powder, ground clove and cumin, as well as 2½ cups of the vegetable broth and the bouillon cubes to the Blender Pitcher. Attach the Lid with the Vent Cap attached at first. Blend on MEDIUM for a total of 1 minute, removing the Vent Cap as soon as the mixture levels off. After 1 minute, adjust the speed to HIGH for 30 seconds, until mixture is smooth.
6
Simmer the mole: Pour the blended mixture into a medium saucepan. Bring to a gentle simmer over medium heat.
7
Adjust the consistency: Stir in the remaining ½ cup broth to loosen the sauce. Taste and adjust for sweetness or savoriness to your preference.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
