Enchiladas de Mole Poblano with Roasted Pumpkin and Pepitas

Ingredients

• 12 pieces corn tortillas
• 3 cups pumpkin, peeled and cubed
• 1 cup pepitas, toasted
• 1 tablespoon olive oil

• 3 tablespoons vegetable oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tablet Mexican chocolate, chopped
• 2 tablespoons sesame seeds, toasted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 tablespoons raisins
• 4 pieces dried ancho chiles, stemmed and seeded

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Toss the cubed pumpkin with olive oil and spread on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
3. 03
   While the pumpkin roasts, prepare the mole poblano sauce. Heat vegetable oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft and translucent.
4. 04
   Add the dried ancho chiles to the skillet and toast lightly. Add chicken broth, Mexican chocolate, sesame seeds, cinnamon, cloves, and raisins. Simmer for 20 minutes.
5. 05
   Blend the sauce mixture in a blender until smooth. Return to the skillet and simmer for another 10 minutes, stirring frequently.
6. 06
   Slightly warm the corn tortillas to make them pliable. Fill each tortilla with roasted pumpkin, roll them up, and place seam-side down in a baking dish.
7. 07
   Pour the mole sauce over the enchiladas, ensuring they are completely covered. Sprinkle toasted pepitas on top.
8. 08
   Bake in the preheated oven for 15 minutes or until the enchiladas are heated through and the sauce is bubbly.
9. 09
   Serve hot, garnished with additional toasted sesame seeds if desired.