This can be made into a mole sauce that you can serve with barbecued, grilled or leftover kid. Replace the stock with a bit of water, omit the kid and cook until just thickened. I’ve left the dark chocolate optional but if you’ve got it, use it. The richness and slight bitter tang it lends are worth the effort. If you like you can serve it as part of a Mexican feast with griddled tortillas, red onion, lime wedges and seasoned sour cream.
Serves 4
3 dried ancho or pasilla chillies, stemmed and deseeded
4 garlic cloves, unpeeled
3 tomatoes, halved
4 tablespoons rendered kid fat, lard or vegetable oil
1 onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
50g/1¾oz whole almonds
30g/1oz sesame seeds, lightly toasted
1 tablespoon red wine vinegar
50g/1¾oz raisins
600g/1lb 5oz diced kid
300ml/1¼ cups kid or chicken stock (or use water)
30g/1oz dark chocolate (optional)
salt
handful of coriander (cilantro), roughly chopped, to serve (optional)
1 red chilli, finely sliced, to serve (optional)
Dry-fry the chillies in a frying pan over a medium heat for 30 seconds until lightly browned. Transfer to a bowl and cover with boiling water.
Add the garlic and the tomatoes, skin side down, to the same pan and char for 5 minutes. Peel the skin off the garlic and tomato halves.
Heat 2 tablespoons of the fat or oil in a large pan or pot, add the onion and fry for about 5 minutes until softened.
Drain the chillies and put into a small food processor with the charred tomato and garlic, 1 teaspoon salt, herbs, spices, almonds, half the sesame seeds, the vinegar and the raisins. Blend to a paste.
Push the onion to the side of the pan, add the remaining fat or oil and fry the diced meat in batches until just coloured all over, removing each browned batch to a plate as it is done.
Add the spice paste to the pan and fry for 5 minutes, stirring almost constantly until thickened. Return the meat and any juices to the pan, then add the stock. Bring to a simmer and give it a good stir, then cover, reduce the heat to low and cook for about 1½ hours until the meat is tender and the sauce is rich and thick.
Stir through the chocolate, if using, and check the seasoning. Scatter over the remaining sesame seeds, and some coriander (cilantro) and red chilli, if liked.