Mole Enchiladas

For the enchiladas, start by chopping half the onion and the clove garlic, finely. Fry in the oil, adding the mince when soft. Cook until the mince is browned all over.

Meanwhile, start on the mole sauce. Very roughly chop the onion and the garlic cloves. Pulse in the blender until it forms a liquidy paste. Deseed the chilies if necessary, and add to the mix. Blend until everything is finely chopped. Heat some oil in a second pan and fry the onion-garlic-chili mixture for a minute or so. This is the base for the mole sauce.

Add the tomato sauce and chicken stock to the mole pan. Turn the heat up to medium and reduce a little. Add the peanut butter and cinnamon. Allow the sauce to cook for about five minutes on a medium-low flame, turning the heat up if you want to reduce it further. Season with salt, pepper, and chilli powder to taste, remembering that more hot sauce will be added soon.

In the meantime, to the skillet with the mince, add the tomato sauce, mayonnaise and turmeric. Add the chili powder to taste.

Shortly before you are ready to use the sauce, turn the heat for the pan with the mole sauce down to its lowest setting and add the chocolate and hot sauce to the pan. Stir to melt the chocolate. Taste and season again.

Start prepping the assembly ingredients. Heat the kidney beans in the microwave and mash with a fork. Spread on the bottom of a deep oven dish.

Fill each wrap with a quarter of the mince mixture. Roll up tightly and place on top of the mashed kidney beans.

Pour enough mole sauce over the top to cover. Sprinkle with cheese, and bake at 180ºC (360ºF) for 15-20 minutes. Serve.

Freeze the rest of the mole sauce to use at a later date.