Vegetarian Mole Poblano with Roasted Vegetable Enchiladas

Ingredients

• 3 whole dried ancho chiles
• 3 whole dried guajillo chiles
• 2 whole dried chipotle morita chiles(optional)
• 3 plum tomatoes
• 1 white onion
• 4 garlic cloves
• 1/4 cup raw almonds
• 2 tbsp raisins
• 2 tbsp sesame seeds
• 8 corn tortillas
• 1 zucchini
• 1 sweet potato
• 1 red bell pepper
• 8 oz mushrooms
• 1.5 oz dark Mexican chocolate (or bittersweet chocolate)
• 3 tbsp unsalted butter or vegetable oil
• 2.5 cups vegetable broth
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1/2 tsp black peppercorns
• 1 cinnamon stick (or ground cinnamon)
• 1 tsp dried Mexican oregano
• 1 tbsp apple cider vinegar
• 1 tsp sugar(optional)
• 1 tsp salt
• 1/3 cup crumbled queso fresco(optional)
• 1 tbsp toasted sesame seeds, for garnish(optional)
• 2 tbsp fresh cilantro(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Dice the zucchini, sweet potato, bell pepper, and mushrooms into 1/2-inch pieces. Toss with 1.5 tbsp oil, salt, and pepper, spread on a sheet pan, and roast for 25-30 minutes until caramelized at the edges.

2. 2

   While the vegetables roast, toast the chiles: stem and seed the ancho, guajillo, and chipotle chiles, then toast them in a dry skillet over medium heat for 30-60 seconds per side until fragrant and slightly puffed. Soak them in 2 cups hot vegetable broth for 15 minutes.

3. 3

   In the same dry skillet, toast the almonds, raisins, and sesame seeds until the nuts are golden and the raisins puff, about 3-4 minutes. Transfer to a plate. Then toast the cumin, coriander, and peppercorns until fragrant, about 1 minute, and grind with the cinnamon.

4. 4

   Char the tomatoes, half the onion, and 2 garlic cloves under the broiler or in the skillet until blackened in spots, about 8-10 minutes, turning occasionally.

5. 5

   Blend the soaked chiles with their soaking liquid, charred tomatoes, onion, garlic, toasted nuts/raisins/sesame, ground spices, and oregano until completely smooth, about 2-3 minutes. Pass through a fine-mesh sieve for the silkiest texture.

6. 6

   Heat 1.5 tbsp oil or butter in a heavy pot over medium heat. Carefully pour in the mole base (it will sizzle) and fry, stirring constantly, for 8-10 minutes until darkened and thickened. Stir in the remaining 1/2 cup broth, chocolate, vinegar, sugar, and salt. Simmer gently for 20-25 minutes, stirring often, until glossy and deep. Taste and adjust salt and sweetness.

7. 7

   Warm the tortillas briefly in a dry skillet or wrapped in foil in the oven until pliable. Fill each with the roasted vegetables, roll tightly, and arrange seam-side down in a baking dish. Ladle about 1 cup of mole over the enchiladas and bake at 425°F for 10 minutes until heated through.

8. 8

   Serve the enchiladas drizzled with extra mole, topped with crumbled queso fresco, toasted sesame seeds, and chopped cilantro. Reserve any leftover mole — it keeps refrigerated for 5 days or frozen for 3 months.