Black Pudding Mole Meatballs from Bold: Big Flavour Twists to Classic Dishes by Nisha Katona

Ingredients

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