Black Pudding Mole Meatballs

Name: Black Pudding Mole Meatballs
Yield: Serves 4
Cuisine: Mexican
Ingredients: 400 g/14 oz minced/ground beef (not too lean); 1 small egg, lightly beaten; 1 tbsp ancho chilli paste; chopped fresh coriander/cilantro; cooked soft polenta/cornmeal; 30 g/1 oz very dark/bittersweet chocolate (75% cocoa solids minimum – 100% cocoa for the bolder palate, if you can find it), finely grated; lime wedges; 10 dried guajillo chillies; 30 g/1 oz dark/bittersweet chocolate, finely grated; 2 tsp Mexican oregano; 1 tsp ground cumin; sea salt and freshly ground black pepper; 1 tbsp honey; 1 x 400 g/14 oz can chopped tomatoes; about 4 tbsp fresh breadcrumbs, plus extra if needed; 2 tbsp olive oil, plus extra if needed; 100 g/3½ oz black pudding; 1 small onion, finely diced; ½ tsp ground cinnamon; 200 ml/7 fl oz/scant 1 cup beef stock; 2 garlic cloves, finely chopped; 2 tbsp smooth peanut butter; 1 onion, finely diced; 1 tsp dried Mexican oregano (or use regular oregano if you can’t find it); 1 garlic clove, crushed; 1 tbsp smoky chilli paste, such as ancho

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Bump up the flavour of your meatballs with black pudding and chocolate, and serve them Mexican style with a thick, rich, mole sauce. The truly bold can try it with 100% cocoa chocolate, which is very authentic but slightly more bitter-tasting. For a smoother result, 75% chocolate is just as good. You can make the meatballs and cook them and the sauce in the same pan so all the tasty meat juices get added to the sauce. This is a simplified mole sauce as authentic versions can have up to 50 i

Ingredients

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