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Pumpkin mole enchiladas
Posted By Ben On January 10, 2011 @ 2:25 pm In Salsas and Sauces | 15 Comments
by Ben and his mom
Makes about 4 lts (4.22 quart)
- 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
- 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.
- Fry mulato peppers and set apart.
- Fry sesame seeds, mulato pepper seeds, peanuts and raisins.
- In batches blend the ingredients above with chicken broth. Pour in a large clay or regular pot.
- Peel and cut plantain in medallions. Fry with the garlic and onion and blend with some more chicken broth. Pour in the pot.
- Add chocolate and pumpkin puree. Stir constantly. When the mole starts to boil reduce heat to low.
- 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.
- 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.
- 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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