Quick Mole Poblano Recipe (Gluten-Free & Vegan)

🥘 Ingredients for poblano mole 

The chiles

Pasilla chiles build the base of the sauce by adding depth, mild heat, and a smoky backbone. They keep the mole from tasting sharp or hollow. Guajillos (which play an essential role in my salsa verde and vegan torta de chorizo) or extra ancho can step in as a replacement if needed.

Ancho chiles are def essential, and are partially how this mole gets its name. They are dried poblanos and they bring fruity sweetness and low heat that accentuates the complex flavor from the chocolate. Salsa rojo depends on them and I also use them in my chile de arbol salsa (I love love love me some good salsa). Mulatos push the color a bit darker and flavor toastier, for lack of a better way of describing their effect.

Chipotles, which can be subbed out for smoked morito chiles bring in the heat and smokiness, but you only need a little. Leftover chipotles are perfect for making chipotle peppers in adobo sauce, which are such a killer flavor hack to have on hand in your fridge door.

Anise seeds

Quick PSA because this trips people up often. Anise seeds are not star anise. These are small seeds, very common in desserts like picarones, and they add just enough cooling licorice flavor to balance the heat and natural acidity that comes from the tomatoes and chiles. Sub fennel seeds if needed and keep it moving.

Cumin seeds

If you spend time on my blog often, you know I swear by the wild mountain cumin seeds from Burlap and Barrel and yes, I will talk about it every chance I get. They bring more delicate fragrance and flavor, and once you try cooking them, you will never go back. But don't dismay, obviously if you have boring ol' standard cumin seeds, they'll absolutely get the job done too.

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Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.

Yes Please!

The nuts and seeds

A gaggle of nuts and seeds is here as per tradition. Almonds thicken the sauce and keep it smooth without pushing sweetness too far. Peanuts add creamy richness and help the whole thing come together, and sesame seeds add more nutty flavor and extra calcium.

This is just one example of how Mexican cooking uses nuts and seeds like absolute legends, and my salsa macha recipe is another excellent excuse to go all in.

Brown sugar

Piloncillo, which is like Mexico's version of jaggery is, the traditional sweetener for mole. But brown sugar is close enough, is easier to measure and is already in most people's pantries, so I based my recipe on it instead. Coconut sugar or palm sugar work too if, like my wife, you don't mess with cane sugar.

Corn tortillas

These tortillas are doing thickener duty so you do not need a bolillo (which contains wheat) anywhere near this recipe.

Mexican chocolate

Mexican chocolate brings bitterness, and only subtle sweetness, and it's what gives mole that final locked-in flavor. I typically make mole using Ibarra brand chocolate tablillas. If you cannot find those, dark chocolate works, I also use that swap in my vegan chili recipe.

📖 How to make gluten-free mole poblano

This sauce looks intimidating and I know you're side-eyeing the ingredient list. Relax. Follow these steps or ignore all that, scroll to the recipe card, and cook with confidence you may not fully understand.

Step One

Netflix and Chile:

Remove the stems and seeds from the dried chiles. Heat a skillet or comal over medium-high heat, then toast the chiles for 2-3 minutes, turning often, until fragrant and flexible.

Don't worry if you have to break the chiles open to shake out their seeds. They are all getting blended up later anyway.

Step Two

Bath to Basics:

Bring the vegetable stock to a simmer in a saucepan over high heat. Add the toasted chiles, cover, remove from the heat, and let them soak for 15 minutes.

Step Three

Cumin Soon to a Theater Near You:

Add the cinnamon stick, black peppercorns, cloves, anise seeds, coriander seeds, and cumin seeds to a dry skillet over medium heat.

Toast while stirring constantly for 2 minutes until aromatic, then immediately transfer to a bowl to stop the cooking.

Step Four

Utsnay Otay Ouyay:

Heat the olive oil in the skillet over medium-high heat. Once hot, add the almonds, peanuts, sesame seeds, and plantain slices and fry for 60-90 seconds until lightly golden, then transfer to a heatproof bowl and wipe out the skillet.

Step Five

Sonny and Char:

Using the same skillet over medium-high heat, char the onion, tomatoes, and garlic, turning occasionally, until the vegetables are evenly charred on all sides.

Step Six

Sim Simmer, Who's Got the Keys to My Bimmer?

Add the charred vegetables and toasted spices to the saucepan with the chiles and stock, along with the nuts, seeds, plantains, brown sugar, tortillas, and raisins. Cook over medium heat for 10-15 minutes until the raisins plump, then remove and discard the cinnamon stick.

Step Seven

Blend It Like Beckham:

Blend the contents of the saucepan in batches until completely smooth.

Step Eight

Chocolate Rain:

Return the puréed sauce to the pot and set over medium-low heat with the chopped Mexican chocolate and salt.

Cook for 12-15 minutes, stirring every 2-3 minutes and scraping the bottom to prevent sticking, until the chocolate fully dissolves and the mole thickens to a smooth, cohesive sauce, then adjust salt and garnish with sesame seeds if desired.