Tacos loaded with grilled peppers, chillies and mole sauce

Grilled pepper tacos with mole sauce

Name: Grilled pepper tacos with mole sauce
Total time: 50 min
Yield: Makes 10-12
Ingredients: 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

Preparation and cooking time
- Total time50 mins
- + soaking
Easy
Makes 10-12

Ingredients

MOLE SAUCE

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

PICKLED ONIONS

½ red onion, finely sliced
1 red chilli, deseeded and finely sliced
1 lime, juiced

TACOS

4 green peppers, halved and deseeded
10-12 small corn tortillas
a small bunch coriander, chopped
1 lime, cut into wedges

Method

STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.