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What's Cooking Mexico

Posted Jan 10 2011 12:00am
Pumpkin enchiladas

I’ve talked a lot about mole in this blog but I just realized I haven’t posted any recipes to make it. To be honest, I have never made it myself. The closest I’ve been to making it was this recipe for a chili that turned out delicious.  My mom, in the other hand, makes some of the most delicious mole. She made a big batch last week to prepare the romeritos . Since she got a lot of it left over I decided to add pumpkin and some other spices to give it a different taste.

Here in Mexico, like I’ve mentioned before, people don’t eat pumpkin that much, and my dad was skeptical of how the mole was going to turn out. But when they tried it (my mom, dad. cousin and a friend of the family) they all loved it. While I’m here in Mexico, I’ll make my personal mission to teach as many people as possible about this amazing ingredient and all the delicious dishes that can me made with it. If only one person starts using it more, I’ll be more than happy.

Pumpkin pie spices

Pumpkin mole
by Ben and his mom
Makes about 4 lts (4.22 quart)

The ingredients:

  • 2 lts (about 2 quarts) chicken broth, more if necessary
  • canola or olive oil as necessary
  • 250 gr (9 oz) mulato chile peppers
  • 100 gr (3.5 oz) sesame seeds
  • 100 gr (3.5 oz) peanuts
  • 100 gr (3.5 oz) raisins
  • 2 bars Mexican chocolate
  • 1 large plantain
  • 3 garlic cloves
  • 1/2 large onion
  • 2 cups pumpkin puree
  • 1/2 tsp cardamom
  • 4 cloves
  • 1/2 tsp ground nutmeg
  • 1 large cinnamon stick
  • salt to taste

The how-to:

Pumpkin Enchiladas

¡Buen provecho!

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