dinner · vegetarian · vegan · dairy-free
Quick ancho and pumpkin seed mole with tortillas
A shortcut mole: toasted ancho chiles and pumpkin seeds blended with tomato, finished with a square of dark chocolate.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Stem and seed the chiles, toast them briefly in a dry pan, then soak in hot water for 15 minutes. Toast the pumpkin seeds separately until they smell nutty.
-
2
Drain the chiles and blend them with the seeds, tomatoes, garlic and stock.
-
3
Heat the oil in a saucepan, add the purée carefully (it spits) and simmer about 15 minutes until thick. Season with salt.
-
4
Off the heat, stir in the chopped chocolate until melted. Warm the tortillas in a dry pan and serve alongside.
