This makes enough for 6, though the paste freezes well. I usually make the whole recipe, and freeze half the paste once its been blended, then defrost it & heat up in a pan with 60ml of red wine & 250ml vegetable stock (and yes, I have a whole drawer in my freezer littered with little hummus tubs full of mole paste!)
Mole de Cacahuate
2 Ancho chillis, stem & seeds removed
2 chipotle chillis, or 2 tsp chipotle paste
2 cloves garlic
1/2 onion, peeled & sliced
2 tbs oil
1 cup peanut butter (this is a cheat, I should say 1 cup peanuts, which are then roasted & ground. If Diana Kennedy is coming over for dinner, do that. Otherwise, peanut butter is less of a faff)
1 slice dry white bread (or 2 heaped tbs panko)
1 tbs red wine vinegar
850ml vegetable stock
125ml red wine (or water)
1/2 tsp cinnamon
1 tbs brown sugar
pinch of allspice
If you have time, toast the ancho chillis. If not, put in a small bowl & cover with hot water. Leave to soak for 10 minutes. Roast the tomatoes, onion & garlic cloves for 5 minutes under a hot grill until they start to blacken. Put the tomatoes, garlic, onion, drained ancho chillis, chipotle chillis, bread, allspice & cinnamon into a blender & pulse. Add the peanut butter & 350ml of vegetable stock & blend until smooth.
Heat the remaining 1 tbs of oil in a pan. When hot enough to make a drop of the chilli puree sizzle, add all the paste & stir until the mixture darkens & thickens, which should take about 5 minutes. Add the wine (or water) & stir. Add the remaining stock & stir. Simmer on a low heat for 30 minutes (a good time to prepare whatever is going with it!), adding a little water if it gets too thick. Finish with seasoning & the brown sugar.
This rich, nutty sauce goes well with squashes, grilled aubergines, beans (both green & podded) & mushrooms. Or even grilled tofu or seitan.
Serve with rice, pickled red onions, queso fresco (or quark) or avocado slices.
Om nom nom!
*Yes, Thomasina Miers, that's Oaxaca, not Wahaca. Chump.