Pumpkin and Ancho Chile Mole

Method8 steps · about 50 min

1. 1

   Step 1: Rinse and peel the onion, leaving the garlic cloves (6) in their skins. Put the onion and garlic on a baking sheet under the broiler. Char for about 9–10 minutes, turning once, until soft and charred. Remove from the heat; when cool enough to handle, peel the garlic.

   Uses ½ white onion, peeled · 6 garlic cloves, left in their skins for charring · Water for rinsing the onion, as needed; drained

2. 2

   Step 2: Heat a dry skillet or comal over medium-low heat. Toast the opened ancho chiles for about 15–20 seconds per face, until browned and crisp without burning. Transfer to a heatproof bowl.

   Uses 3 dried ancho chiles, stemmed, seeded and opened flat

3. 3

   Step 3: Cover the toasted chiles with boiling water. Soak for 10–15 minutes, checking from 10 minutes, until plump and rehydrated. Keep their soaking liquid for the puree.

   Rehydrate toasted ancho chiles · 10 minUses All three toasted chiles · Boiling water to cover the toasted ancho chiles; reserve ½ cup after soaking

4. 4

   Step 4: In the same dry skillet or comal, toast the cloves (5) and allspice for about 1 minute, until fragrant, then transfer them to a bowl. Toast the almonds and the true Ceylon cinnamon piece for 4–5 minutes, stirring often, until lightly browned; add them to the bowl.

   Uses 5 whole cloves · 8 whole allspice berries · ¼ cup slivered almonds · ½ true Ceylon cinnamon stick (about a 1-inch piece)

5. 5

   Step 5: Measure ½ cup of the ancho soaking liquid. Blend it with the rehydrated chiles, charred onion, peeled garlic and all the toasted almonds and spices until completely smooth. The soft true Ceylon cinnamon is blended with the mixture.

   Uses All the charred onion and peeled garlic · All the rehydrated chiles lifted from their water · ½ cup measured soaking liquid · All the toasted almonds, cloves, allspice and true Ceylon cinnamon

6. 6

   Step 6: Heat the vegetable oil (2 tablespoons) in a pot over medium heat. Carefully add all the puree, followed by the measured salt and brown sugar (3 tablespoons). Cook for about 5 minutes, stirring frequently so it does not catch on the bottom; it will darken considerably.

   Cook the ancho puree in oil · 5 minUses 2 tablespoons vegetable oil · All the prepared puree · 1½ teaspoons kosher or sea salt · 3 tablespoons brown sugar

7. 7

   Step 7: Stir all the pumpkin puree and chicken broth (3 cups) into the cooked ancho puree until smooth. Bring to a gentle simmer and cook for about 12 minutes, stirring occasionally, until silky and thick. Taste and add more salt or brown sugar only if needed.

   Simmer pumpkin and ancho mole · 12 minUses All the cooked puree and pan oil · 1 15-ounce can plain pumpkin puree (about 1¾ cups) · 3 cups ready chicken broth · Additional salt, to taste if needed · Additional brown sugar, to taste if needed

8. 8

   Step 8: Spoon the hot mole over already cooked chicken, turkey, other meat, fish or vegetables as desired, and scatter lightly toasted pumpkin seeds on top. This recipe makes the sauce for six servings; the food it accompanies is separate. Refrigerate any unused mole promptly within 2 hours, or freeze for later use.

   Uses Mole used for serving, with any remainder kept cold · Lightly toasted pumpkin seeds, as desired from the ½-cup supply