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Pumpkin seed mole

You'll need tomatillos for this: you can buy them in tins.
Course: Side course
Cuisine: Mexican
Keyword: Mexican food, Mole, Oaxaca, Pumpkin seeds, Sauce

Equipment

  • Blender

Ingredients

  • 250 g green pumpkin seeds
  • 100 ml olive oil or vegetable oil
  • 1 brown onion, chopped
  • 5 cloves garlic
  • 1 tbsp cumin, ground or whole
  • 1 tbsp coriander seeds
  • 1 tbsp Mexican oregano
  • 1 tbsp Mexican epazote
  • 200 g tomatillos
  • bunch fresh coriander leaves, leave aside a few for decoration
  • handful parsley leaves
  • 1 green chilli, charred, deseeded
  • 200 ml hot vegetable stock
  • 1/2 lime juice
  • salt to taste

Instructions

  • Dry roast the pumpkin seeds, apart from 1 tbsp for decoration, for a few minutes in a frying pan.
  • Grind them up in the blender. Set aside in a bowl. You'll need the blender again.
  • In the same frying pan, add the oil and gently fry the onion. Add the garlic.
  • Add the spices and the already charred and chopped chilli
  • Add the tomatillos, simmer for a few minutes then add the vegetable stock.
  • Then blend this mixture until liquid.
  • Put this mixture back in the frying pan and cook for a few minutes
  • Add the ground pumpkin seeds which will absorb the liquid until you have a thick sauce. Keep tasting and add salt.
  • Finally add a big squeeze of lime and fresh coriander leaves. Decorate with the whole pumpkin seeds.
  • Use as a sauce for bean stew or for tamales or whatever. It will keep in the fridge or freezer