Allergy-friendly best nachos ever by Your Allergy Chefs

Mole Nachos Especiales

Yield 6 Servings

Free of: gluten and top 8 allergens.

You won't want to eat restaurant nachos again. The addition of warm, velvety mole sauce upgrades this favorite snack which is perfect for game day or any day.




Pepper Paste

2 ounces dried ancho chiles (approximately 5)

2 ounces dried mulatto chiles (approximately 4)

2 ounces dried pasilla chiles (approximately 3)

1 quart vegetable broth

Mole Sauce 

2 cups vegetable broth

1/2 cup yellow or white onions, diced

2 (6-inch) corn tortillas, roughly chopped

1/4 cup dark raisins

1/4 cup pumpkin seeds, toasted

1 small bay leaf

3 tbsp pepper paste, plus more as needed

1 ounce finely chopped or grated Mexican chocolate, such as Ibarra (approximately 3 tbsp)

Nacho Toppings

10 ounces corn tortilla chips

1 (15-ounce) can pinto or black beans, drained and rinsed

1 cup cheddar style shreds

1 cup mozzarella style shreds

1/2 cup sliced black olives

1 avocado, diced

1 cup frozen corn, thawed

1/2 cup nacho sliced jalapeños

1 cup shredded purple cabbage

1/4 cup cilantro sprigs

1 lime, cut into wedges

1 cup prepared salsa


  1. For the pepper paste, preheat oven to 350-degrees F. Place dried peppers on a sheet pan. Heat in oven for 5-7 minutes, until peppers are soft and pliable.
  2. Remove peppers from oven and allow to cool slightly. Wearing disposable gloves, clean the peppers by pulling out the stems, tearing them open and shaking out the seeds. Be sure to work fast, before the chiles cool and become brittle, making them difficult to work with. Discard stems and seeds.
  3. Place the peppers and quart of broth in a medium saucepan and bring to a boil.
  4. Reduce heat and gently simmer for 10-12 minutes.
  5. Transfer ingredients to a high speed blender or food processor and blend until smooth. Strain through a fine sieve by moving a ladle up and down, forcing the paste through the sieve to remove any seeds or skin. Set aside while making the mole sauce. You can make the paste ahead of time and refrigerate until needed. You will have 2-3/4 cups.
  6. After using 3 tbsp and more if needed, freeze the remaining paste in increments of a heaping 1/3 cup to have onhand the next time you make mole.
  7. For the mole sauce, in a medium saucepan, place 2 cups broth, onions, tortillas, raisins, pumpkin seeds and bay leaf. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
  8. Remove bay leaf and transfer mixture to a high speed blender. Start on low and increase to high speed and blend for 40-50 seconds, until smooth. Return mixture to saucepan.
  9. Place saucepan on stove and turn on heat to medium. Add pepper paste and chocolate to pureed mixture. Bring to a gentle simmer and cook for 5 minutes.
  10. Taste mole sauce for spiciness and add additional pepper paste if desired, a teaspoon at a time. Season with salt, if needed. This makes 2 cups.
  11. To assemble nachos, preheat oven to 375-degrees F.
  12. On a small baking pan, drizzle about 1/2 cup mole sauce on bottom of pan. Top with corn tortilla chips, half of the beans, half of the cheddar and mozzarella style shreds, more chips, the remaining cheddar and mozzarella shreds and more chips.
  13. Pop in the oven for about 10 minutes, until cheeze melts. Remove from oven and top with 3/4 to 1 cup mole sauce. Sprinkle with olives, avocados, remaining beans, corn, jalapeños, cabbage, cilantro and lime wedges. 
  14. Feel free to substitute your favorite toppings or shredded chicken or pork for any toppings we've listed.
  15. You'll have some extra sauce for extra dipping.
  16. Serve with your favorite salsa on the side.

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Recipe by Allergy Chefs at