Grilled Pepper Tacos Recipe with Mole Sauce | olivemagazine

Ingredients

• 350ml vegetable stock
• 1 dried ancho chilli see notes below
• 1 dried chipotle chilli see notes below
• 1 slice white bread torn into rough strips
• ½ x 400g tin plum tomatoes
• 2 tbsp rapeseed oil
• 1 onion finely chopped
• 2 cloves garlic crushed
• 20g unsalted peanuts finely chopped
• 30g raisins
• ½ tsp dried thyme
• 1 tbsp cumin seeds
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• 50g vegan dark chocolate finely chopped
• 2 tbsp soft dark brown sugar
• ½ red onion finely sliced
• 1 red chilli deseeded and finely sliced
• 1 lime juiced
• 4 green peppers halved and deseeded
• 10-12 small corn tortillas
• a small bunch coriander chopped
• 1 lime cut into wedges