Mole Vegano de Almendra: receta de Moderno MX (vegano) con chile, ancho, mulato. Auténtico sabor casero paso a paso.
About this recipe
Vegan mole made with almonds, ancho chile, mulato chile, dark chocolate, and spices. No animal fat — deep traditional flavor.
History & Origin
Mole is the most complex and representative sauce in Mexican cooking, with roots in the pre-Hispanic and colonial kitchens of Puebla and Oaxaca. Most traditional moles use lard, but before pigs arrived in Mexico, chile and spice sauces were already being thickened with seeds, nuts, and corn dough. This vegan almond mole revives that pre-conquest tradition, using almonds as both the fat base and thickener. Almonds add creaminess and a subtle sweetness that balances the bitterness of the mulato and ancho chiles. Dark chocolate, made with cacao and spices, provides depth and the characteristic dark color. This is a sauce to serve over rice, tamales, or roasted vegetables — worthy of any festive or everyday table.
Estimated cost
$12.09
Total cost
$2.02
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
320
Calories
8g
Protein
32g
Carbohydrates
18g
Fat
5g
Fiber
400mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean the ancho and mulato chiles: open them, remove seeds and veins. Toast lightly on a dry griddle over medium-low heat, 30 seconds each side, without burning. Soak in hot water for 20 minutes to rehydrate. Drain and set aside.
- 2
Toast the almonds in a dry pan over medium heat until golden, 4–5 minutes, stirring constantly. Remove and set aside.
- 3
In the same pan, char the halved tomatoes, quartered onion, and unpeeled garlic cloves over high heat until scorched. Peel the garlic.
- 4
Briefly toast the cumin, cinnamon, cloves, and black peppercorns in the dry pan over low heat, 1 minute, until fragrant.
- 5
Blend the rehydrated chiles with 250 ml of vegetable stock until smooth. Pass through a sieve and set aside.
- 6
Blend the toasted almonds with the charred tomatoes, onion, garlic, and toasted spices with 200 ml of stock. Blend on high speed until very smooth. Pass through a sieve.
- 7
Heat the vegetable oil in a deep casserole over medium-high heat. Pour in the chile paste first and fry for 5 minutes, stirring constantly, until it thickens and darkens in color.
- 8
Add the almond paste and combine with the chile paste. Add the broken-up dark chocolate and the remaining stock a little at a time. Cook over medium-low heat for 20–25 minutes, stirring frequently, until the mole reaches the desired consistency.
- 9
Season with salt. Adjust consistency with more stock if needed. Serve over white rice, tamales, or roasted vegetables.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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