Vegan Tacos Recipe with Mole Sauce

Vegan grilled pepper tacos with mole sauce

  • makes 10-12
  • Easy

Mole sauce is a wonderful staple of Mexican cuisine – a satisfying blend of smoky chillies, peanuts, spices and dark chocolate. It’s usually found on enchiladas but here it compliments the sweet bitterness of green peppers, blistered over the grill

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This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.

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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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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
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