Spice up meats with chocolate and chillis

450g tin peeled tomatoes
2 tsp dried red chilli pepper flakes
1 small onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 tbsp sesame seeds
75g almonds
40g raisins
¼ tsp each ground clove, cinnamon, ground coriander, ground cumin
1 tbsp water
2 tbsp vegetable oil
225ml chicken stock
40g bittersweet chocolate

1. In a food processor, put 4 of the tinned tomatoes with the chilli pepper, onion, garlic, sesame seeds, almonds, raisins, cloves, cinnamon, coriander and cumin, and blitz till smooth.
2. Add the water and blitz again. Heat the oil in a pan, then carefully pour in the mixture.
3. Cook, stirring, for 10 minutes, then add chicken stock and chocolate. Cook over medium heat, stirring occasionally, for 15 minutes.
4. Serve as a sauce over chicken, turkey, duck breasts, or pork tenderloin.

Filete Enchocolatado
(Beef in Chocolate Sauce)
Serves 4

900g beef tenderloin
3 tbsp butter
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and roughly chopped
150ml white wine
275ml water
25g unsweetened chocolate
2 tbsp chopped parsley
salt and freshly ground black pepper

1. Rub salt and pepper into the beef and brown all over in the butter.
2. Add the onion, garlic, wine and water. Cover and simmer over a low heat for 15 minutes. Add chocolate and simmer, uncovered, for 10 minutes more, then turn off heat and allow to rest for 10 minutes.
3. To serve, slice the meat, pour the sauce over it and sprinkle with parsley.

Next page: Chilli Con Carne Con Chocolada