Skillet Recipe

Combine white vinegar, water, sugar, and salt in a small bowl; stir until sugar and salt dissolve.

Place thinly sliced red onion and quartered tomatillos into a jar or bowl and pour the pickling liquid over them. Press down to submerge. Let sit at room temperature for at least 20 minutes while you prepare the rest (can be refrigerated for up to 24 hours).

Heat a small skillet over medium-high and add 1 tsp vegetable oil. Add whole tomatoes, garlic, and serrano/jalapeño and roast, turning occasionally, until charred and softened (6–8 minutes). Alternatively, broil for 6–8 minutes, turning once.

Once charred, transfer hot tomatoes, roasted pepper, garlic and onion pieces to a blender or food processor. Add chopped cilantro, lime juice and salt. Pulse to a chunky salsa. Taste and adjust salt or lime. Set aside at room temperature.

In a small saucepan over low heat, whisk together the mole paste and 1/2 cup vegetable broth until smooth.

Add brown sugar and apple cider vinegar; simmer gently for 3–4 minutes, stirring, until warmed through and slightly loosened. Keep warm on lowest heat, stirring occasionally.

While the pickles and salsa are resting, preheat oven to 425°F (220°C) or heat a large oven-safe skillet on the stove over medium-high heat.

Toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and chopped herbs (if using). Arrange cut-side down in a single layer on a sheet pan or skillet.

Roast in the oven for 20–25 minutes until golden and crisp on the cut side and tender when pierced. If using a skillet on the stove, cook uncovered, stirring occasionally, until evenly browned and tender, about 18–22 minutes. Keep warm.

Rehydrate soy curls according to package: soak in hot water (or vegetable broth for extra flavor) for 10 minutes, then squeeze out excess liquid and roughly shred to bite-sized pieces. You should have about 3 cups rehydrated soy curls.

In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp lime juice, smoked paprika, garlic powder, and ground cumin. Add the drained soy curls and toss to coat; let marinate 5–10 minutes.

Toss marinated soy curls with 2 tbsp cornstarch until pieces are evenly coated. Heat a large skillet over medium-high heat and add 3 tbsp neutral oil. When oil is hot (shimmering), add soy curls in a single layer (work in batches if necessary).

Fry, turning occasionally, until deeply browned and crisp on the edges, about 6–8 minutes per batch. Transfer to a paper towel–lined plate and season lightly with sea salt while hot. Keep warm.

If using an oven-safe skillet, you can reheat potatoes briefly with soy curls in that skillet for 1–2 minutes to marry flavors. Otherwise, plate the warm roasted potatoes in a shallow skillet or serving plate.

Arrange a generous portion of crispy soy curls next to the potatoes. Spoon 2–3 tbsp warm mole over the soy curls (or serve mole on the side).

Top with 2–3 tbsp salsa roja per serving, and add a few tablespoons of pickled tomatillos and red onion on top or to the side for brightness.

Garnish with chopped cilantro, a squeeze of lime, and optional crumbled queso fresco. Taste and finish with a pinch of sea salt if needed.