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
Courses Starters
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/mole-nachos-especiales/