Ingredients

The following ingredients have 11 Servings
  • 350ml vegetable stock
  • 1 dried ancho chilli, see notes below
  • 1 dried chipotle chilli, see notes below
  • 1 slice white bread, torn into rough strips
  • ½ x 400g tin plum tomatoes
  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 20g unsalted peanuts, finely chopped
  • 30g raisins
  • ½ tsp dried thyme
  • 1 tbsp cumin seeds
  • 1 tsp  ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 50g vegan dark chocolate, finely chopped
  • 2 tbsp soft dark brown sugar
  • ½ red onion, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 1 lime, juiced
  • 4 green peppers, halved and deseeded
  • 10-12 small corn tortillas
  • a small bunch coriander, chopped
  • 1 lime, cut into wedges

Instruction

  • Bring 250ml of the vegetable stock to a boil in a pan over a medium heat. Toast the dried chillies and bread strips in a dry frying pan over a medium heat for 2 minutes, flipping regularly, until hot and fragrant. Tip them into the boiling stock and remove from the heat. Soak for 10 minutes, then add the tomatoes, transfer to a food processor and blend until smooth.
  • Heat the rapeseed oil in a large, deep frying pan over a medium heat, then add the onion, garlic, peanuts, raisins, thyme and spices. Cook for 5 minutes, stirring regularly, until the onions are soft. Add everything to the food processor with the chillies and blend until smooth.
  • Pour the purée back into the pan and stir in the remaining 100ml of stock, chocolate, sugar and pinch of sea salt. Bring to a simmer and stir regularly for 10 minutes or until the mixture has reduced and is thick – it should coat the back of a spoon.
  • To make the pickled onions, mix together the onion, chilli and lime juice in a small bowl. Cover and chill for 20 minutes, until the onions are bright pink.
  • To assemble the tacos, put the peppers on a BBQ over white-hot coals until slightly blackened and blistered, or under a hot grill until charred. Flip and repeat until fully cooked and quite soft, then remove from the heat and tear into pieces.
  • Heat a tortilla over the heat of the BBQ or a griddle pan for a few seconds. Top with a good spoonful of mole sauce, some grilled pepper and a few pickled onions. Finish with a sprinkle of coriander and a squeeze of lime.