Chilli, Peanut and Almond Mexican Mole Sauce

Chilli, Peanut and Almond Mexican Mole Sauce

Chilli, Peanut and Almond Mexican Mole Sauce

Chilli, Peanut and Almond Mexican Mole Sauce

Chilli, peanut and almond mole sauce 

I love this chilli, peanut and almond Mexican style mole sauce recipe. Spicy, sweet, rich and full of deep, complex flavours. Delicious as a filling for tortillas with vegetables or meat or to top rice and beans. Perfect for vegetarians and vegans too. This will take your Mexican inspired meals to another level. Don't be put off by the long list of ingredients - the effort is definitely worth it, and this recipe makes loads. Enough for 4 servings to eat now, and then 3 more to freeze and save for another day. Bon appetit! 

ingredients

4 dried chillies or 1 heaped tsp dried chilli flakes
1 onion, peeled and quartered
3 garlic cloves, peeled
3 vine tomatoes
sea salt 
2 tbsp chipotle paste (I used chipotles in adobo sauce)
60g dark chocolate (at least 70% cocoa)
75g peanuts
75g almonds
50g pumpkin/sunflower seeds
1 tsp cumin seeds
75g raisins
25g sesame seeds
750ml vegetable stock

method

toast the dried chillies (if using) in a dry frying pan then leave to soak in a bowl of boiling water for 20 minutes.  Drain the chillies and keep the water. 

in a large frying pan add the onion, garlic and tomato and dry fry until the the edges are slightly charred and caramelised. 

add the veg to a saucepan with enough boiling water to cover and a good pinch of salt. Bring to the boil and simmer for 10 minutes, or until the onions and tomatoes are soft. 

drain the vegetables, retaining the water and then blend with about 200 ml of the water and the chipotle paste until you have a smooth mixture. Add the dark chocolate and mix well to melt in the mole sauce. 

toast the peanuts, almonds, cumin and pumpkin/sunflower seeds in a dry frying pan until fragrant. Add the sesame seeds for the last few minutes so they do not burn. 

add the toasted mixture to the vegetable/chilli paste and blend again with 750ml of stock made up with the leftover chilli/vegetable water (if not using a ready made stock).

season with salt to taste, and add more stock if you would like a looser sauce. 

heat thoroughly before serving.

makes enough for 4 (plus enough left over for 3 more meals). Freezes well. 

adapted from this recipe by Anna Jones

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