Made with Cornish Chillies’ Mexican Chillies, our Mole Sauce delivers a medium-heat kick combined with a touch of rich cocoa. This traditional Mexican-style sauce is perfect for adding spicy warmth to your favourite dishes.

A Fusion of Flavours with Historical Roots

Did you know? During the 19th century, many Cornish miners and their families played a pivotal role in the Mexican mining industry. This cultural exchange left a legacy in both cuisine and community. Our Mole Sauce celebrates this unique connection, blending the fiery essence of Mexican chillies with a nod to Cornish heritage.

Recipe: Cornish Mole Chilli

This recipe brings together the classic comfort of a hearty chilli with the rich, smoky depth of our Mole Sauce. It’s perfect for warming up on a cool evening and impressing friends and family with a dish steeped in history.

Ingredients (Serves 4)

 

  • 500g minced beef or pork (or plant-based mince for a veggie alternative)
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 400g tin of chopped tomatoes
  • 2 tbsp Cornish Chillies Mole Sauce
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g tin of kidney beans, drained and rinsed
  • 1 cup of beef or vegetable stock
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh coriander leaves for garnish

Method

Method

  1. Heat the olive oil in a large pan over medium heat. Add the onions and cook until softened. Stir in the garlic and cook for 1 minute.
  2. Add the minced beef and cook until browned. If you’re using plant-based mince, follow the packaging instructions for best results.
  3. Stir in the red bell pepper, smoked paprika, cumin, and coriander, cooking for another 2 minutes to release the spices’ aromas.
  4. Mix in the chopped tomatoes, tomato puree, and Cornish Chillies Mole Sauce. Stir well to combine.
  5. Add the kidney beans and stock. Bring the mixture to a simmer, cover, and let it cook gently for 25-30 minutes, stirring occasionally.
  6. Season with salt and pepper to taste. Remove the lid for the last 5 minutes of cooking to allow the sauce to thicken.
  7. Serve hot over rice, with tortilla chips on the side, or enjoy as a hearty filling for jacket potatoes. Garnish with fresh coriander leaves.

 

Tip: Pair with Cornish Chillies’ homemade tortilla chips for the ultimate taste experience.

Enjoy a dish that bridges continents and histories, bringing a touch of Mexico to your Cornish table!