Mexican Mole

Mole pronounced Mo-lay is Mexican for sauce. It is sort of like a Garam Masala from India. Each house hold has their own blend of ingredients/ spices. It can vary in consistency from coarse to a smooth sauce and the colour can range from dark brown to even black. One thing we know; it can pack a punch on the old palate. With its various dried and fresh chillies for heat, honey, lime and chocolate add a sweetness and punchy citrus flavours. All in all its great for topping fajitas, tacos or as a sauce for enchiladas.        

 

 

Ingredients

 

2 Dried Ancho Chillies

1 Chilli

275g of Tomatoes

1 Onion

3 Garlic Cloves

1tbsp Honey

5 Squares of Dark Chocolate

I/2 of a Lime

Handful of fresh Coriander

1tsp Cumin Seeds

1tsp Ground Cumin

1/2tsp Ground Cinnamon

Pinch of Salt & Pepper

 

Method

 

Rehydrate the ancho chillies in 300ml of boiling water for around 20-30 minutes. 

 

Meanwhile sauté the chopped onion, chilli and garlic along with the cumin seeds. Add in the dried cumin and cinnamon then cook until the aromas begin to fill the air. Remove from the heat and allow to cool slightly. 

 

Place the rehydrated ancho chillies with the water they were soaked in to a blender. Also add the sautéed onions along with tomatoes, honey, lime juice, salt and pepper. Blitz until silky smooth then pour into a saucepan. Bring to a rolling boil then add the dark chocolate, stir until dissolved.

 

Serve alongside a Mexican as a sauce topping or use as a sauce for enchiladas.