Toasted Pepita Mole

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 1 cup raw pumpkin seeds (pepitas)
• 3 dried ancho chiles
• 2 dried guajillo chiles
• 3 tbsp vegetable oil
• 1 medium white onion, chopped
• 4 garlic cloves
• 2 roma tomatoes, chopped
• 2 tbsp raisins
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder
• 2 cups chicken or vegetable broth
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp toasted sesame seeds for garnish
• as needed warm corn tortillas or cooked chicken/rice for serving

Instructions

1. 1Stem and seed the dried chiles, then toast them in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant and pliable; transfer to a bowl, cover with hot water, and soak 15 minutes until soft.
2. 2In the same skillet toast the pumpkin seeds over medium heat, stirring constantly, until they pop and turn golden, about 5 minutes. Reserve for garnish and set the rest aside.
3. 3Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent and lightly browned at the edges, about 6 minutes. Stir in the garlic and cook 1 minute more until aromatic.
4. 4Add the chopped tomatoes, raisins, cinnamon, cumin, oregano, and cocoa powder. Cook, stirring, until the tomatoes break down and the mixture smells rich, about 5 minutes.
5. 5Drain the soaked chiles and add them to the pan along with the toasted pumpkin seeds (minus the garnish) and the broth. Bring to a gentle simmer and cook uncovered for 10 minutes so flavors meld.
6. 6Carefully transfer everything to a blender (or use an immersion blender) and puree until completely smooth and silky, about 1 to 2 minutes. Return the sauce to the pan.
7. 7Simmer the mole over low heat for another 8 to 10 minutes, stirring often, until it thickens to a coat-the-spoon consistency. Season with salt and pepper; thin with a splash of broth if it gets too thick.
8. 8Serve the warm mole ladled over shredded chicken, roasted vegetables, or rice, topped with the reserved toasted pepitas and sesame seeds, with warm tortillas on the side.