• Home
• Recipes
• Vegetarian
• Grilled pepper tacos with mole sauce

Grilled pepper tacos with mole sauce

• Richard Makin

Published: June 21, 2019 at 4:01 PM

Save recipe

Makes 10-12

Easy

Total time: 50 mins

+ soaking

0 reviews

loading...

Get 5 months for £5 when you subscribe today

These vegan tacos feature mole sauce – a satisfying blend of smoky chillies, peanuts, spices and dark chocolate. This staple of Mexican cuisine is usually found on enchiladas but here it compliments the sweet bitterness of green peppers, blistered over the grill

Vegan

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try these grilled pepper tacos, then check out our vegan tacos, buffalo cauliflower tacos, healthy tacos, jackfruit tacos and more tacos recipes.

Looking for more vegetarian Mexican recipes? Try our vegan burritos, veggie fajitas, vegan enchiladas and plenty more.

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

Ingredients

Nutrition

MOLE SAUCE

• 350ml vegetable stock

• 1 dried ancho chilli

  see notes below

• 1 dried chipotle chilli

  see notes below

• 1 slice white bread

  torn into rough strips

• ½ x 400g tin plum tomatoes

• 2 tbsp rapeseed oil

• 1 onion

  finely chopped

• 2 cloves garlic

  crushed

• 20g unsalted peanuts

  finely chopped

• 30g raisins

• ½ tsp dried thyme

• 1 tbsp cumin seeds

• 1 tsp  ground cinnamon

• ¼ tsp ground cloves

• ¼ tsp ground allspice

• 50g vegan dark chocolate

  finely chopped

• 2 tbsp soft dark brown sugar

PICKLED ONIONS

• ½ red onion

  finely sliced

• 1 red chilli

  deseeded and finely sliced

• 1 lime

  juiced

TACOS

• 4 green peppers

  halved and deseeded

• 10-12 small corn tortillas

• a small bunch coriander

  chopped

• 1 lime

  cut into wedges

Nutrition: per serving

• kcal224
• fat7.2g
• saturates2.4g
• carbs32.1g
• sugars10g
• fibre4.3g
• protein5.7g
• salt0.7g

Ad

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

Discover our best taco recipes here...

Authors

Richard MakinVegan columnist

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue