Salsas and Sauces — By Ben on 10 January 2011
Pumpkin mole enchiladas

Pumpkin enchiladas

I’ve talked a lot about mole in this blog but I just realized I haven’t posted any recipes to make it. To be honest, I have never made it myself. The closest I’ve been to making it was this recipe for a chili that turned out delicious.  My mom, in the other hand, makes some of the most delicious mole. She made a big batch last week to prepare the romeritos. Since she got a lot of it left over I decided to add pumpkin and some other spices to give it a different taste.

Here in Mexico, like I’ve mentioned before, people don’t eat pumpkin that much, and my dad was skeptical of how the mole was going to turn out. But when they tried it (my mom, dad. cousin and a friend of the family) they all loved it. While I’m here in Mexico, I’ll make my personal mission to teach as many people as possible about this amazing ingredient and all the delicious dishes that can me made with it. If only one person starts using it more, I’ll be more than happy.

Pumpkin pie spices

Pumpkin mole
by Ben and his mom
Makes about 4 lts (4.22 quart)

The ingredients:

  • 2 lts (about 2 quarts) chicken broth, more if necessary
  • canola or olive oil as necessary
  • 250 gr (9 oz) mulato chile peppers
  • 100 gr (3.5 oz) sesame seeds
  • 100 gr (3.5 oz) peanuts
  • 100 gr (3.5 oz) raisins
  • 2 bars Mexican chocolate
  • 1 large plantain
  • 3 garlic cloves
  • 1/2 large onion
  • 2 cups pumpkin puree
  • 1/2 tsp cardamom
  • 4 cloves
  • 1/2 tsp ground nutmeg
  • 1 large cinnamon stick
  • salt to taste

The how-to:

  1. Cut and de-seed mulato peppers. Save the seeds. In a large frying pan add about 4 TBSP of oil and heat up over medium high heat.
  2. Fry mulato peppers and set apart.
  3. Fry sesame seeds, mulato pepper seeds, peanuts and raisins.
  4. In batches blend the ingredients above with chicken broth. Pour in a large clay or regular pot.
  5. Peel and cut plantain in medallions. Fry with the garlic and onion and blend with some more chicken broth. Pour in the pot.
  6. Add chocolate and pumpkin puree. Stir constantly. When the mole starts to boil reduce heat to low.
  7. Using a mortar and pestle grind the cardamom and cloves. Mix with thee ground nutmeg and add it to the mole along with the cinnamon stick.
  8. Adjust seasoning and simmer for about 20 minutes stirring constantly. Mom’s tip: After it has simmered for a while evenly you’ll see oil start to come to the top of the mole. That’s when you know it’s ready.
  9. Use for enchiladas, romeritos, pollo (chicken) con mole, pork or just as a sauce for other dishes. Ben’s tip: If you make enchiladas with this mole add just a little bit of freshly ground nutmeg on top for a great flavor.
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Pumpkin Enchiladas

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(15) Readers Comments

  1. This is so inredibly delicious. Everythin in this mole is making me hungry. Unortunately when I want it i have to go to my favorite restaurant. It is so nice to hear how you share your coking with your parents….it makes it all the better…

  2. This looks so good Ben! I love your mole-centric posts – I am totally infatuated with mole! Do you think your mom would teach me if I came to visit?

    • She'll be more than happy to! :)

  3. Looks good Ben, you should can this and send me some :)

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