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Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

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Introduction

This recipe introduces a unique twist to the classic Mole sauce with Herbed Pumpkin Seed variation, incorporating an array of vibrant herbs and pumpkin seeds for a nutrient-rich and flavorful dish that pays homage to traditional Mexican cuisine.

Tips for this recipe

For the best results, ensure your spices are freshly ground using a mortar & pestle or high-powered blender for an intense flavor profile. Pay attention while sautéing onions and garlic to avoid burning and achieving the desired base for the mole sauce.

Why you will love this recipe

Embrace a fusion of classic Mexican flavors with health-conscious ingredients that make Herbed Pumpkin Seed Mole both indulgent and nutritious. The pumpkin seeds add a delightful crunch, while the herbs bring in an invigorating twist to your palate.

Ingredients

1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
Packed cup coarsely chopped fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Adviced equipments

– High-Powered Blender or Food Processor
– Mortar & Pestle
– Heavy-Bottom Saucepan
– Chef’s Knife
– Measuring Cups and Spoons
– Colander or Sieve
– Digital Kitchen Scale
– Tongs or Slotted Spoon
– Mixing Bowls
– Spatula

History of the recipe

Mole sauce has its origins deeply rooted in Mexican culture, with variations dating back centuries. This particular Herbed Pumpkin Seed Mole is a modern take on this traditional sauce by incorporating pumpkin seeds and an assortment of fresh herbs to create a contemporary culinary experience that honors the past while embracing the present.

Fun facts about this recipe

The blending of nuts, spices, and vegetables in this recipe not only produces an exquisite flavor but also offers a healthy dose of essential nutrients like fiber, antioxidants, and omega-3 fatty acids from the pumpkin seeds. The use of epazote is another interesting fact; it’s a herb native to Mexico that imparts a distinctively bitter taste often used in traditional mole sauces for its digestive benefits.

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Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

amanda

Equipment

  • High-Powered Blender (for creating smooth mole sauce by blending pumpkin seeds, herbs, spices, and other components)

  • Mortar & Pestle (traditional tools for grinding dry ingredients such as chili powders and nuts to make the mole paste)

  • Heavy-Bottom Saucepan (used for sautéing onions, garlic, and other aromatics without risk of burning)

  • Chef's Knife (for chopping herbs, seeds, and nuts common in mole recipes)

  • Measuring Cups & Spoons (essential for accurately measuring ingredients like spices and liquids)

  • Food Processor (optional alternative to blender for processing softer ingredients into the mole sauce)

  • Colander or Sieve (to strain out any solids from the liquid component of the mole, ensuring smoothness in the final dish)

  • Digital Kitchen Scale (for precise measurement of small quantities like nuts and seeds)

  • Spatula (useful for stirring and folding ingredients during cooking without damaging the sauce's texture)

  • Tongs or Slotted Spoon (helpful in transferring solids from the blender to a pan without losing any of the mixture)

  • Mixing Bowls (various sizes, to hold and mix ingredients separately before combining them into the mole sauce)

Ingredients

  • 1 cup peeled pumpkin seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon dried oregano

  • 1 tablespoon vegetable or olive oil

  • 1 onion, cut into wedges

  • 5 tomatillos, husked and halved

  • 5 garlic cloves, halved

  • 2 jalapeño peppers, sliced

  • 2 cups chicken broth

  • 1 packed cup coarsely chopped, fresh cilantro

  • 1 cup coarsely chopped fresh parsley

  • 1/2 cup fresh epazote (optional)

  • 1 teaspoon salt

Instructions

1

Instruction 1

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
2

Instruction 2

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
3

Instruction 3

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
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