Every family in Mexico has their own way of preparing this fabulous dish, which originated in Oaxaca, so feel free to experiment with the recipe. Use your favorite chiles, vegetables, and beans, or add raisins or almonds.
SERVES: 4
INGREDIENTS:
- 1/4 cup toasted pumpkin seeds
- 1 (14-oz.) can tomatoes
- 1/4 cup tahini
- 1 tbsp. sunflower oil
- 1 white onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, seeded and chopped
- 1 large plantain, sliced
- 1 small butternut squash, chopped
- 2 medium potatoes
- 1 jalapeño (for mild) or habanero (for spicy) chile
- 2–4 dried chiles, torn
- 1 tbsp. paprika
- 2 tsp. ground cumin
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 1/2 cup vegetable bouillon
- sea salt
- 1 (15-oz.) can black beans
- 1 cup frozen corn
- 1 tsp. sugar
- 1 1/2 oz. vegan dark chocolate
- sliced avocados, lime juice, fresh cilantro, to garnish
INSTRUCTIONS:
- Preheat oven to 350°F.
- With the motor of the food processor running, add the pumpkin seeds or almonds and process until very fine. Add the tomatoes and tahini, and blend until smooth.
- Heat oil in a flameproof casserole, add the onion, and cook over a medium-high heat for 5–7 minutes until soft. Add the minced garlic, bell pepper, plantain, squash, potatoes, and fresh chile.
- Cook for 3 minutes, before adding the dried chile and the remaining spices. Cook for 1 minute. Add the tomato tahini mixture and bouillon, and season to taste. Bring to a boil, cover, and cook in the oven for 30 minutes.
- Remove from the oven and add the beans, corn, and sugar, then stir in the chocolate until melted. Adjust the seasoning and add a little water, if needed; the sauce should be quite thick and rich. Return to the oven for 10 minutes to heat through. Serve generously garnished with avocados dipped in lime juice and with plenty of fresh cilantro.
