Ingredients
Mole
24g guajillo chilli
24g pasilla chilli
24g pumpkin sedes
34g almonds
1 avocado leaf
2g cinnamon
18g tortilla
505g plum tomatoes
1g oregano
67g onion
9g garlic
56g tomatillo
105g plantain
1g pepper
1g cloves
1g salt
11 water
Other ingredients
500g chilacayotes ( a vegetable belonging to the pumpkin family)
200g chayote
200g pumpkin
200g scorched tortilla
80g basil shoots
Method
Mole
Dry roast the seeds and chillies separately: the seeds until golden and the chillies until glossy but take care they do not burn. Gently fry the onion, plantain, garlic and tomato and bring to the boil. Add the rest of the ingredients and cook for 10 minutes. Add the water and simmer for 20 minutes, stirring constantly (preferably in a clay pot). Then blend the mixture in a Thermomix for 5 minutes. Next, cook for 3 hours to remove any acidity. Blend again and pass through a sieve. Put he mole back in the pot and season. Add water if necessary for the sauce to have a smooth but consistent texture.
To serve
Tear the tortillas into irregular pieces with your hands and dry roast them in a frying pan until they are scorched in parts. Set aside. Blanch the chilacayotes in boiling, salted water and add to the mole to cook for about 15 minutes or until soft but not falling apart.With the mandoline or slicer, slice the pumpkin and the chayote and Blanch in boiling water. Shape into rolls.On a plate, create a base of mole, chilacayotes and the pumpkin and chayote rolls and arrange the scorched tortillas and the basil shoots over it.
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