Chorizo, beef, white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil
Preparation: 45 minutes
Halloween is a comin' and I'm filled with festive ideas for serving food. These TEENY PUMPKINS are adorable but there's not a lot of good eating in them, so they're merely a receptacle for this amazingly rich, beef and chorizo Mexican Mole. If you're a vegetarian - here's how to make my Quorn mole.
1) Slice the top from your munchkin pumpkin and carve out the flesh and seeds.
2) Roast in the oven for 25 minutes and set aside.
3) To make the filling - melt 4 squares of dark chocolate in a pan and add 1 finely chopped white onion and a glug of olive oil. When the onions have just begin to soften add the beef and chopped chorizo and stir thoroughly until the chocolate has coated the onions and meat. Add in 1 tablespoon of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine with the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans" for convenience) and stir well.
4) Spoon the filling into the munchkin pumpkin and bake for a further 15 minutes before serving.