Día de Los Muertos with Not-So-Scary Mole

Día de Los Muertos with Not-So-Scary Mole

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Philadelphia, PARecipe: Celebrate Día de Los Muertos with Not-So-Scary Mole - While the spooky season is already underway, that also means Día de Los Muertos is just around the corner on November 1st. This year, chef Bricia Lopez of LA’s Guelaguetza created a unique twist on mole – a staple of the Mexican day of remembrance.


 

Recipe: Celebrate Día de Los Muertos with Not-So-Scary Mole

Ingredients

  • Chipotle Pipian
  • Two dried guajillo chiles
  • One teaspoon kosher salt
  • One teaspoon light brown sugar
  • 1/4 cup sesame seeds
  • 1 cup unsalted pumpkin seeds
  • Four tablespoons vegetable oil
  • Two plum tomatoes (or heirloom), charred
  • 1/8 teaspoon ground allspice
  • 1/4 cup chicken broth
  • 1/4 teaspoon ground cinnamon
  • Three tablespoons TABASCO® Chipotle Sauce
  • One tablespoon apple cider vinegar
  • One small white onion, peeled and thickly sliced
  • 1/8 teaspoon ground cloves
  • 1 cup boiling water
  • Three cloves garlic, peeled

Butternut Squash

  • One 3-4 pound butternut squash, peeled, cut into 1-inch cubes
  • Two teaspoons kosher salt
  • One teaspoon light brown sugar
  • Five thyme sprigs
  • 1/2 cup unsalted butter, chopped in small cubes
  • One teaspoon freshly ground pepper

Recipe: Celebrate Día de Los Muertos with Not-So-Scary Mole

Assembly

  • Use baby arugula, for garnish
  • Ten corn tortillas, warmed
  • Queso fresco, for garnish
  • Roasted pumpkin seeds, for garnish

Preparation: Chipotle Pipian

  1. Remove the stems from guajillo chiles then discard seeds. Place the frying pan over high heat and wait until frying pan is hot around 5 minutes. Include the chiles. Toast until they are dark and fragrant, around 4 to 5 minutes.
  2. Place them in a container, cover with 1 cup of boiling water and put beside to absorb for about 15 minutes until they have softened. Utilizing a slotted spoon, move chiles into a blender.
  3. In a skillet, heat two tablespoonfuls of vegetable oil. Fry onion and garlic till the onion is translucent and garlic has browned. Remove the onion and garlic and transfer into the same food blender
  4. In the very same pan, add pumpkin seeds and constantly stir till seeds have popped and become lightly browned. Remove pumpkin seeds and add them to the very same blender. Add sesame seeds to the cooking pan and fry gently, continually stirring until fragrant, around 2 minutes. Remove include into a blender
  5. In the food blender, combine the chiles, cooked onion, garlic, pumpkin seeds, and sesame seeds. Add charred tomatoes, cinnamon, cloves, allspice, TABASCO Chipotle Sauce, and chicken broth. Blend until smooth.
  6. Heat the remaining two tablespoons of oil and put into the blended mixture. Stir until boiling. Lower heat and incorporate salt, sugar, and vinegar. Cover and simmer for five mins. Keep warm.

Butternut Squash, Preheat oven at 425°F.

While the sauce is simmering, put the butternut squash on a sheet pan and sprinkle butter, thyme, brown sugar, salt, and pepper. Roast for 20 mins, inspecting midway through to shake up the butter with sugar mixture. As soon as the squash becomes golden brown, set aside and discard thyme sprigs.

Serving Suggestion

Distribute the Pipian sauce on the tortilla. Put the roasted squash on top, garnish with baby greens, queso fresco, Place any leftover roasted pumpkin seeds you have.

Makes 10 Servings

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