Use to coat grilled veggies & tofu , spooned over
burritos or tostadas, or instead of enchilada sauce.
This is by no means a definitive recipe, but just one worth trying!
For spice grind:
2 tsp coriander seed
1 tsp salt
2 Tblsp. Each sesame seeds & peanuts/almonds
10 rehydrated, seeded chillies (e.g. anchos & pasillas)
2 Tblsp. Olive oil
1 onion chopped
2–3 cloves garlic minced
400g chopped tomatoes
6 Tblsp. cocoa dissolved in hot water
1 tsp cinnamon
3 Tblsp maple syrup or other sweetener
150ml stock (you may want it thinner for enchiladas)
Grind together ingredients listed above. Dry–fry for 1–2 mins until toasted & set aside.
Saute olive oil, onion & garlic for 5 minutes. Add chopped tomatoes, bring to boil. Add spices and remaining ingredients. Simmer 20 minutes. Puree until smooth & use! (Or freeze.)