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Traditional ‘mole’ sauce

Ingredients 

  • 7 dried chilies: chipotle, guajillo, or ancho (Combine with at least two)
  • 2 veg stock (Combine with the water)
  • 4 Cups of water
  • 1 cup seedless prunes or dark raisins: Around 175 grams
  • 1 large onion, diced: Approximately 150-200 grams
  • 6–10 garlic cloves, smashed: Roughly 20-30 grams
  • 2 teaspoons Cayenne powder: About 5-6 grams
  • 2 teaspoons cumin (ground or seeds): Around 6-7 grams
  • 1 Handful of fresh coriander (ground or seeds): About 5-6 grams
  • 1 teaspoon dried oregano: Around 1-2 grams
  • 1 teaspoon cinnamon: Approximately 2-3 grams
  • 1/2 teaspoon nutmeg: About 1-2 grams
  • 1/2 teaspoon ground cloves: Around 1-2 grams
  • 1 1/2 teaspoons salt: Approximately 8-9 grams
  • 1/2 teaspoon cracked black peppercorns: About 1-2 grams
  • Roughly 60 grams of mixed nuts
  • About 40-60 grams of Nature’s Joint Cacao

Method

  • Remove seeds and stems from dried chilies.
  • Toast chilies in a dry skillet until fragrant.
  • Combine chilies and broth in a pot, simmer for 10 mins.
  • Add prunes, simmer for another 10 mins.
  • Sauté onion and garlic until golden.
  • Add spices/herbs, toast briefly.
  • Blend onion/spice mix with chili/nuts/prune mix until smooth.
  • Return sauce to pot, stir in salt, add Nature’s Joint cacao until melted and combined (20 minutes).
  • For added protein, incorporate tofu into the stew mix at the end for 20 minutes.
  • Serve the stew accompanied by rice and tortilla wraps for a satisfying meal.