The vinegar brings out the flavour in the chilli peppers, as does the vanilla extract, when used sparingly. The chocolate adds richness to the dish, although you can not taste the chocolate it will not taste the same without it.
ΒΌ cup oil
2 onions
2 cloves of minced garlic
1tsp of each of the whole spices, freshly ground
coriander seed
cinnamon quill
paprika
piquant Mexican chilli peppers, or other chilli, or cayenne pepper
cumin seeds
2tbs corn flour
1 tablespoon fresh or dry oregano
2 wedges mexican chocolate wheel (or 100g dark chocolate)
1tsp vanilla extract or one vanilla bean
1tsp white vinegar
1 tin of diced tomatoes
1 tin each of 2 different beans
kidney, white, pink, black, red, pinto, cranberry, or navy beans
Salt and pepper to season
1 block tofu, crumbled
Heat the oil and fry the onion, garlic and tofu until golden. Then the spices and continute until fragrant.
Add everything else, season, simmer and enjoy with rice, corn bread, salsas and chilli sauces.
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