Black Pudding Mole Meatballs

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

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

Americas
Mexico
Savoury

Ingredients

Method