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PdfFor the Mole Encacahuatado
Heat the oven to 425 degrees.
Place the carrots on a baking sheet. Drizzle with olive oil, scatter the cumin on top, season with salt and pepper, and toss to coat. Roast until golden and tender, 25 to 30 minutes. Remove from the oven and let cool.
Meanwhile, make the mole: In a medium pot or deep skillet, toast the peanuts over medium heat, tossing constantly, until they begin to turn golden, 3 to 4 minutes. Add the allspice and cinnamon, and stir until fragrant, 15 to 30 seconds.
Add the oil, onion, tomatoes and garlic to the peanuts, and cook until the onion has softened and the tomatoes begin to soften or burst, 4 to 5 minutes. Add the guajillo chiles and turn until they are fragrant or slightly darkened in spots, about 2 minutes.
Add the stock and ½ teaspoon salt, and season with black pepper. Bring to a boil, then remove from the heat and cover. Set aside for 10 minutes to soften the chiles. Transfer to a food processor or blender and blend until smooth.
Take a handful of the carrot tops and roughly chop. Toss the cooled carrots with the spinach and half of the chopped carrot tops.
To serve, spread the mole onto a large serving dish or platter. Top with the carrot mixture, season with a little salt, drizzle with a touch of olive oil and top with the remaining chopped carrot tops and more chopped peanuts.