Here's the recipe - or process, rather - for the mole.
- 1 very large yellow onion, chopped
- 8 cloves garlic, finely minced
- 5 c pumpkin puree
- 1 c tomato sauce
- 3-4 c mushroom broth
- 2 chipotle peppers, softened in hot water
- 2 ancho chile peppers, softened in hot water
- 1 bar mexican chocolate
- 1/2 c toasted black sesame seeds
- 1 c toasted pumpkin seeds
- Herbs: 1-2 tsp sage, marjoram & epazote
- Spices: 2 tsp ground Mexican cinnamon, 1/2 - 1 tsp nutmeg, 1 tsp ground allspice
- Cayenne chili flakes - to taste
- Salt - to taste
- Soften the onions & garlic in a large cast iron skillet or dutch oven in olive oil.
- Add the pumpkin, tomato and coarsely chopped or broken up chocolate to the pan.
- Stir to keep the sauce from sticking and add mushroom broth about 1 c at a time throughout the process - you want this sauce to pour nicely over your enchiladas and keep in mind that while it is in the oven, it will reduce so you want to make it a bit thinner.
- Carefully toast the sesame & pumpkin seeds - either in the oven on a small cast iron skillet, on the stove top or in toaster oven - the sesame seeds burn easily! Grind half the pumpkin and sesame seeds and add to the sauce - reserve the other half for garnish.
- Grind dried herbs & spices in the spice grinder and add to the sauce.
- Chop up the chipotle & ancho chiles - add the water used to rehydrate them to the sauce, and add the chopped peppers to the sauce in batches and stir & taste. Add more mushroom stock as needed.
- Taste & adjust seasonings. Let cool on the stove.
- Puree in the blender - add more mushroom stock if necessary - taste and adjust seasonings.
- Pour a small amount in bottom of casserole dish - use some sauce to soften tortillas (I nuke them in the microwave for 1 minute inside the plastic bag to soften), roll with your filling - then pour enchilada sauce all over the enchiladas.
- Bake at 350 for 30 minutes.
- Garnish with cashew cream (1 c cashews soaked for 20-30 minutes, put into blender, add liquid as necessary, brewers yeast, cilantro & lime to taste - puree til you get a cream consistency) and toasted nuts.
Since the sauce is the main show, I like to keep the filling a bit simple firm tofu with some potatoes, chard, kale or other greens, some mushrooms, a little onion & garlic, maybe juice of a lemon, salt & pepper - cook til it is "dry" and let cool so you can roll it up into the tortillas and cover with your enchilada sauce.