This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.
Ingredients
MOLE SAUCE
- vegetable stock 350ml
- dried ancho chilli 1, see notes below
- dried chipotle chilli 1, see notes below
- white bread 1 slice, torn into rough strips
- plum tomatoes ½ x 400g tin
- rapeseed oil 2 tbsp
- onion 1, finely chopped
- garlic 2 cloves, crushed
- unsalted peanuts 20g, finely chopped
- raisins 30g
- dried thyme ½ tsp
- cumin seeds 1 tbsp
- ground cinnamon 1 tsp
- ground cloves ¼ tsp
- ground allspice ¼ tsp
- vegan dark chocolate 50g, finely chopped
- soft dark brown sugar 2 tbsp
PICKLED ONIONS
- red onion ½, finely sliced
- red chilli 1, deseeded and finely sliced
- lime 1, juiced
TACOS
- green peppers 4, halved and deseeded
- small corn tortillas 10-12
- coriander a small bunch, chopped
- lime 1, cut into wedges
Method
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Step 1
Bring 250ml of the vegetable stock to a boil in a pan over a medium heat. Toast the dried chillies and bread strips in a dry frying pan over a medium heat for 2 minutes, flipping regularly, until hot and fragrant. Tip them into the boiling stock and remove from the heat. Soak for 10 minutes, then add the tomatoes, transfer to a food processor and blend until smooth.
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Step 2
Heat the rapeseed oil in a large, deep frying pan over a medium heat, then add the onion, garlic, peanuts, raisins, thyme and spices. Cook for 5 minutes, stirring regularly, until the onions are soft. Add everything to the food processor with the chillies and blend until smooth.
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Step 3
Pour the purée back into the pan and stir in the remaining 100ml of stock, chocolate, sugar and pinch of sea salt. Bring to a simmer and stir regularly for 10 minutes or until the mixture has reduced and is thick – it should coat the back of a spoon.
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Step 4
To make the pickled onions, mix together the onion, chilli and lime juice in a small bowl. Cover and chill for 20 minutes, until the onions are bright pink.
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Step 5
To assemble the tacos, put the peppers on a BBQ over white-hot coals until slightly blackened and blistered, or under a hot grill until charred. Flip and repeat until fully cooked and quite soft, then remove from the heat and tear into pieces.
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Step 6
Heat a tortilla over the heat of the BBQ or a griddle pan for a few seconds. Top with a good spoonful of mole sauce, some grilled pepper and a few pickled onions. Finish with a sprinkle of coriander and a squeeze of lime.
Ancho chillies are dried poblano chilli peppers. Chipotle chillies are smoke-dried jalapeño chillies. Both are available from Waitrose and online
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Nutritional Information
- Kcals 224
- Fat 7.2g
- Saturates 2.4g
- Carbs 32.1g
- Sugars 10g
- Fibre 4.3g
- Protein 5.7g
- Salt 0.7g