Mole Pipian (Pumpkin Seed Mole Sauce)
MOLE PIPIAN (PUMPKIN SEED MOLE SAUCE)
From Chef Ben Gonzales, Nuestra Cocina
Pumpkin seeds are available in bulk at various markets. Or scoop out a pumpkin and toast your own.
1 cup pumpkin seeds, hulled and raw
2 cloves garlic
2 fresh tomatillos, roasted, or 2 Tbsp tomatillo salsa
2 whole Roma tomatoes, roasted, fresh or canned
1 small white onion, roasted
1/2 bunch of cilantro
2 epazote leaves or a generous pinch of dried epazote (available at Mexican specialty markets and in the bulk herb section of various stores)
2 tsp toasted cumin seed, then ground
2 jalapeño peppers minced
Toast pumpkin seeds in a dry skillet until brown. In a food processor, grind seeds until chopped and then add all other ingredients. Puree until well blended. Salt to taste. Season and thin as necessary with stock or water. This can be used as a salsa to top a dish, like goat cheese baked in banana leaf, or as a mole sauce, spooned onto shredded chicken or a meaty grilled fish.
Comments
I might sound like a lunatic, but after I spooned some of this sauce onto a meaty fish (yum), I had plenty leftover, so a few nights later I mixed in some queso fresco and slipped it in between sheets of fresh pasta to make homemade ravioli.
Although traditionalists might shudder at the idea, the flavor and texture speak for themselves. Nutty and warm, the sauce is a perfect filling for a pasta with nice chew.
I recommend experimenting on your own. You might slip the sauce into enchiladas or (shudder) between layers of filo dough for a crispy, nutty, treat.
Thank you for sharing, Nuestra Cocina. Please forgive my unconventional applications. I wouldn't feel so daring if the sauce wasn't quite so satisfying.
Posted by: Lola | December 12, 2007 5:43 PM