Enmoladas: Pumpkin and Ancho Chile Mole + Corn tortillas + Melting cheese = YUM

Frida Kahlo, Still Life, 1942

Enchiladas are tortillas coated in a chile sauce. Enfrijoladas are tortillas coated in a bean sauce. So, enmoladas are tortillas coated in a mole sauce. Intrigued? I was...so I set out to experiment. 

I came across an enticing recipe for pumpkin (!) mole over at Pati's Mexican Table. Here's her original recipe: http://www.patismexicantable.com/2011/10/pumpkin_and_ancho_chile_mole/

With a few tweaks, I made Pati's already "plant-based" recipe friendly to vegetarians. I also provide a vegan option. Pati serves her mole over chicken but I thought it would be perfect for enmoladas and, honestly, it exceeded my expectations.  Two thumbs up. The assertive flavors of the mole are balanced nicely by the corn tortillas. 

As a bonus, this mole is quite easy to put together, unlike more complex and laborious traditional moles. Great for beginner (or busy) cooks! You can do this.  

ANCHO CHILE AND PUMPKIN MOLE
(adapted from Pati's Mexican Table)

Mole de Chile Ancho y Calabaza

Serves 6-8

INGREDIENTS FOR MOLE

1 white onion, peeled, charred or broiled

4 garlic cloves, charred or broiled, peeled

6 ancho chiles, stemmed, seeded and opened

1/4 cup slivered almonds

5 whole cloves

1/2 stick, about 1 inch, true or Ceylon cinnamon  (Canela Mexicana)

8 whole allspice berries 

2 tablespoons coconut oil

1 15 oz can organic pumpkin puree (or 2 cups roasted pumpkin, pureed)

3 cups vegetable broth

1 1/2 teaspoon sea salt, or more to taste

1 small cone pilloncillo (Mexican sugar)

FOR ENMOLADAS

12-20 corn tortillas

Vegetarian option: Organic mozzarella cheese, grated

Vegan option: 1 batch of Almond Cheese or use finely diced roasted pumpkin for the filling. 

TOPPINGS

1 pickled red onion

1/2 cup pumpkin seeds, lightly toasted

NOTE: When shopping for canned ingredients, look for BPA free cans. BPA is a toxic chemical that is put into the plastic lining of most food cans. BPA is thought to be an endocrine disrupter and may contribute to breast cancer and other hormonally-based diseases. The BPA leaches into the food. The system is rigged against us! Avoid this danger if possible. Of course, one way to avoid this is to just buy a fresh pumpkin or winter squash and make your own puree. I was in a rush so I choose the can (I knew I could get it organic and BPA-free.)

DIRECTIONS: 

Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.

In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 10 to 15 seconds per side, until they release a smoky aroma.

Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.

In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. 

[Possibly my best food photo so far!]

Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes. 

NOTE: It is absolutely critical that you use Ceylon cinnamon and not cassia cinnamon. Ceylon cinnamon is soft and you can easily break it apart with your hands as in the photo below.  When you put it in the blender, it will break down easily. Cassia cinnamon is very hard and does not break. If you try to make this recipe with cassia cinnamon, you will break your blender. If you can't find ceylon cinnamon, use 1/2 teaspoon of ground cinnamon. 

Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon, allspice, pumpkin, vegetable broth, piloncillo and salt in the blender and puree until smooth.

In a large pot, heat the oil and pour the pureed mixture over medium heat. Cook for about 20 minutes, stirring occasionally.

To assemble enmoladas:  Preheat oven to 350 degrees. Put a generous ladle of mole at the bottom of a large baking dish. Dip tortilla in hot oil for a few seconds on each side and then dip tortilla in mole sauce. Place tortilla in the pan, top with a bit of cheese, and roll into a small cigar. Continue until your pan is full of the enmoladas. Ladle more mole on top of the rolled enchiladas. Place a little extra cheese on top and bake covered in foil for 30 minutes. 

To serve, top with pickled onions and toasted pumpkin seeds.