Vegetarian Mole Poblano Sauce
2 dried ancho chiles, 4 dried mulato chiles & 3 dried pasilla chiles
3 tablespoons vegetable oil + 1 Tablespoon veg. oil + 2 Tablespoons veg. oil
about 3/4 cup water
1 onion, coarsely chopped
3 garlic cloves
1 small tomato, peeled
1/2 slice white bread, torn into pieces
1/2 corn tortilla, torn into pieces
2 tablespoons blanched almonds
2 tablespoons toasted sesame seeds
2 tablespoons raisins, softened in hot water, drained
2 whole cloves, 3 peppercorns, 1/4 teaspoon anise seeds, 1/4 teaspoon ground cinnamon
4 cups fake chicken broth (or reconstitute vegan chicken bouillon to make 4 c)
2 tablespoons vegetable oil
4 cups fake chicken broth (or reconstitute vegan
chicken bullion to make 4 c)
2 oz. Mexican chocolate (or 2 oz. unsweetened sweet chocolate, mixed with 4 teaspoons sugar, 1/8 teaspoon cinnamon and 2-3 drops vanilla extract, 2 teaspoons maple syrup)
Salt to taste
Rinse chiles; pat dry with paper towels. Heat 3 tablespoons oil in a large pot or Dutch oven. Add chiles. Fry 5 minutes, turning constantly. Drain on paper towels.
Process chiles and about 3/4 cup water in a blender until pureed, adding more water if needed. Press through a sieve to eliminate peel.
Process onion, garlic and tomato in blender until smooth.
Heat 1 tablespoon oil in the same pot or Dutch oven you fried chiles in. Stir vegan bread, tortilla and almonds in oil until browned, but not burned.
Add vegan bread mixture, sesame seeds, raisins, cloves, peppercorns, anise seeds and cinnamon to onion mixture in the blender. Process until pureed, adding about 2 tablespoons water.
Rinse out and dry the pot and heat 2 more tablespoons oil in a clean in it. Add pureed onion/bread mixture. Stir over medium heat 10 minutes.
Add chile puree. Cook and stir 5 minutes. Gradually stir in 4 cups fake chicken broth.
Stir in chocolate and syrup until dissolved. Add salt to taste. Cover and simmer 1 hour 45 minutes. Uncover and cook 30 minutes longer or until thickened slightly. Use immediately or refrigerate.
Good with grilled tempeh and vegetables and tortillas, or roasted corn.