Cumin Mole

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 1 large onion – finely chopped
  • 10 g garlic – crushed
  • 30 ml olive oil blend
  • 3 g chipotle chilli powder
  • 5 g ground cumin
  • 5 g allspice
  • 11 g salt
  • 480 g tinned tomauntilos in juice – finely chopped
  • 80 g brown sugar
  • 80 g raisins – soaked in hot water to cover
  • 50 g peanuts – toasted
  • 480 ml chicken stock
  • ice bath

Method

Fry the onion and garlic in the olive oil. Add the spices and salt and continue cooking. Add the tomauntilos in juice and brown sugar, followed by the raisins and peanuts. Finish with the chicken stock and simmer gently for 20 minutes. Transfer to a Thermomix jug and blend until smooth. Chill over an ice bath, and serve at room temperature.