Oaxacan Weave: Mole Poblano Enchiladas with Roasted Pumpkin and Pepitas

Ingredients

• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 cup onion, chopped
• 2 cups chicken stock
• 1 cup Mexican chocolate, chopped
• 1 cup almonds, toasted
• 1 cup raisins
• 1 teaspoon cumin, ground
• 1 teaspoon cinnamon, ground
• 1 can chipotle peppers in adobo, chopped

• 2 cups pumpkin, roasted and cubed
• 8 pieces corn tortillas
• 1 cup pepitas, toasted
• 1 cup queso fresco, crumbled
• 1 cup cilantro, chopped

Method

1. 01
   Begin by preparing the mole. Heat vegetable oil in a large pan over medium heat. Add garlic and onion, sauté until translucent.
2. 02
   Stir in chicken stock, Mexican chocolate, toasted almonds, raisins, cumin, cinnamon, and chopped chipotle peppers in adobo. Simmer for 30 minutes.
3. 03
   Blend the mole mixture until smooth. Return to the pan and keep warm over low heat.
4. 04
   Preheat the oven to 375°F (190°C).
5. 05
   For the filling, combine roasted pumpkin cubes with half of the crumbled queso fresco and chopped cilantro.
6. 06
   Lightly oil a baking dish. Warm the tortillas to make them pliable, then fill each with the pumpkin mixture. Roll and place seam side down in the dish.
7. 07
   Pour the warm mole sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining queso fresco and toasted pepitas on top.
8. 08
   Bake in the preheated oven for 20 minutes until heated through and the cheese is slightly melted.
9. 09
   Garnish with additional cilantro before serving.