Category: Mains

In the bowl of a food processor add the torn up tortillas and pulse until they’re the size of crumbs. Set aside a 1/2 cup of the crumbs for the soup and pour the remaining into a large bowl.

Add the remaining meatball ingredients to the bowl and gently mix together with your hands being careful not to over-mix. Use a tablespoon or tablespoon size cookie scoop to scoop out the meat mixture. Roll into balls and transfer to a plate. Refrigerate until ready to use.

Wipe out the bowl of the food processor and add in the fire roasted tomatoes, onion, jalapeño, garlic, chipotle, spices, salt and pepper. Process until the mixture is smooth.

Heat the tablespoon of oil in a dutch oven or large heavy bottomed pot over medium-high heat. Pour the tomato mixture into the pot and cook for 10-12 minutes stirring occasionally. The mixture will get darker in color and be starting to stick to the bottom of the pot.

Stir in the beef broth, carrots, zucchini and remaining tortilla crumbs. Gently drop in the meatballs and bring the soup to a boil. Once boiling reduce the heat to medium and simmer for approximately 15 minutes or until the meatballs are cooked through and the vegetables are tender. Serve the soup topped with chopped cilantro, fresh lime juice and sliced avocado if desired.

Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking.

Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.

Add remaining stock, corn, and potatoes. Cover and cook over medium heat for 10 minutes, until corn is tender.

Remove from heat and let sit covered for 5 minutes.

Add cilantro, lime juice, and zest immediately before serving.

Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls.

Pour hot soup directly over vegetables and tortillas strips; serve immediately.

Drizzle 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened, but are not brown. Use this time to prep your veg.

Add in the garlic, cumin, chilli powder and cayenne pepper. Lower the heat and fry for 1 more minute. Next, add in the sweet potato and red pepper. Give everything a good stir, then add in the tinned tomatoes, cocoa powder, bay leaves and kidney beans plus some salt and pepper. Fill one of the empty tomato tins with water and add this to the saucepan and stir again.

Bring to the boil, cover with a lid and then turn down and allow to simmer for 20 minutes. Take the lid off after about 10 minutes to allow the sauce to thicken. Stir occasionally to stop the sauce sticking.

Use this time to cook your rice.

When the mole is ready, squeeze in the juice of 1 lime and stir in half the sweetcorn. Put the rest of the sweetcorn in a dish to serve alongside the mole.

Garnish the mole with fresh coriander and pumpkin seeds and serve with lime wedges and brown rice. Alternatively you could put the lime wedges, coriander and pumpkin seeds in little dishes on the table alongside the sweetcorn and allow people to help themselves to the garnishes.