What you need:
For the onions:- 1 small red onion, thinly sliced
- 5 peppercorns
- 1 lime
- ½ orange
For the mole sauce:
- 1 tbsp oil
- 1 small onion, finely diced
- 1 tbsp chipotle chilli paste (add more or less according to your taste)
- ¼ tsp cinnamon
- ¼ tsp cumin
- ¼ tsp ground coriander
- ½ tsp oregano
- 2 tbsp Meridian Smooth Peanut Butter
- 1 tbsp date syrup
- 400g tin chopped tomatoes
- 20g dark chocolate, 70% to 80% cocoa solids
- 400g tin mixed beans
- 1 avocado
- 4 corn tacos, 20cm size
Makes: 4 Tacos
Takes: 35 minutes
Instructions:
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Put the sliced onion into a bowl and pour over boiling water from the kettle. Steap for 1 to 2 minutes then drain well. Squeeze over the lime and orange juice, add the pepper corns and sprinkle with ½ a teaspoon of salt. Stir well and leave to stand.
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Heat the oil in a saucepan and cook the onion gently for 5 to 8 minutes until it’s softened. Stir in the chipotle paste, cinnamon, cumin, coriander and oregano. Cook for a minute until it becomes fragrant.
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Stir in the peanut butter and date syrup, then the chopped tomatoes and chocolate. Season and simmer for 15 minutes.
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While the sauce is cooking, heat the can of beans into a saucepan for 5 minutes then drain. Skin and chop the avocado. Combine the warm beans and avocado in a bowl with salt and pepper.
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Warm the tacos as per the pack instructions, spread with the mole sauce then pile on 2 to 3 tbsp of the bean mixture. Top with some pink onions and serve with lime and coriander.
