– 1 small Pumpkin, sliced into 1-2” wedges – Coconut or other cooking oil – Smoked (or any) salt
1. Preheat oven to 350 degrees. 2. Cut pumpkin in half 3. Scoop out innards with a spoon and discard 4. Cut pumpkin into wedges 5. Peel skin with a peeler or a paring knife 6. Coat pumpkin slices with oil and salt 7. Place on a sheet tray and roast for 30 minutes until softened and the bottoms begin to caramelize. Set aside when done.
1. Heat a saucepan over medium heat and add a half cup of coconut oil 2. Add the cinnamon, clove, garlic, raisins, and then the pumpkin, sesame, and cumin seeds 3. Discard the upper tip of the chili at the stem and then use a scissors to slice all the chilies into the saucepan. The guajillo seeds won’t add much heat but you can remove the arbol seeds ahead of this step if you want this more mild. 4. Gently fry everything over medium heat for 5-7 minutes while stirring every minute or so. Make sure nothing starts to burn — The garlic, sesame and pepitas will start to get a nice brown caramelization to them. 5. Add 2-3 cups of water, bring to a simmer and then add the oregano and a large pinch of salt. 6. Allow this to simmer for about an hour, stirring occasionally. 7. Add to a blender and blend on high until smooth. Add water as needed so it’s the consistency of a thick sauce. Not enough water it will be a seed butter. Season with salt to taste and set aside.
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TORTILLAS -1/2 cup Masa Harina -Boiling Water -Salt
1. Preheat a cast iron pan on full heat 2. Bring 1-2 quarts of water to a boil 3. Add masa harina and a generous pinch of salt to a mixing bowl 4. Begin ladling hot water into masa harina a little bit at a a time into masa harina and mix. Stop adding water when the masa is about the consistency of soft play dough. 5. Press balls of masa in a press between two sheets of plastic or parchment paper. Press once, flip, and press again. 6. Cook on hot cast iron or carbon steel pan for approximately 30 seconds and then flip and cook for another 15-20 seconds. 7. Remove tortilla from the pan and place directly into a tortilla warmer or any container with a well fitting lid. Continue adding tortillas and allow them to steam together for at least 10 minutes.TO FINISHA few dashes of your favorite, vinegary hot sauce like Tabasco, Crystal, Frank’s, etc. My favorite is De La Viuda
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ROASTED PUMPKIN
– 1 small Pumpkin, sliced into 1-2” wedges
– Coconut or other cooking oil
– Smoked (or any) salt
1. Preheat oven to 350 degrees.
2. Cut pumpkin in half
3. Scoop out innards with a spoon and discard
4. Cut pumpkin into wedges
5. Peel skin with a peeler or a paring knife
6. Coat pumpkin slices with oil and salt
7. Place on a sheet tray and roast for 30 minutes until softened and the bottoms begin to caramelize. Set aside when done.
​
PUMPKIN SEED MOLE
– 5 Guajillo chilies
– 3 Arbol chilies
– 2 cloves Garlic, crushed
– 1 cup Pepitas (hulled pumpkin seeds)
– 1/2 cup Sesame Seeds
– 1 tsp Cumin seeds
– 2 tsp ground Canela Cinnamon
– 1/8 tsp ground Clove
– 2 tsp dried Oregano
– 10-15 Raisins
– Coconut or other cooking oil
– Water
1. Heat a saucepan over medium heat and add a half cup of coconut oil
2. Add the cinnamon, clove, garlic, raisins, and then the pumpkin, sesame, and cumin seeds
3. Discard the upper tip of the chili at the stem and then use a scissors to slice all the chilies into the saucepan. The guajillo seeds won’t add much heat but you can remove the arbol seeds ahead of this step if you want this more mild.
4. Gently fry everything over medium heat for 5-7 minutes while stirring every minute or so. Make sure nothing starts to burn — The garlic, sesame and pepitas will start to get a nice brown caramelization to them.
5. Add 2-3 cups of water, bring to a simmer and then add the oregano and a large pinch of salt.
6. Allow this to simmer for about an hour, stirring occasionally.
7. Add to a blender and blend on high until smooth. Add water as needed so it’s the consistency of a thick sauce. Not enough water it will be a seed butter. Season with salt to taste and set aside.
​
TORTILLAS
-1/2 cup Masa Harina
-Boiling Water
-Salt
1. Preheat a cast iron pan on full heat
2. Bring 1-2 quarts of water to a boil
3. Add masa harina and a generous pinch of salt to a mixing bowl
4. Begin ladling hot water into masa harina a little bit at a a time into masa harina and mix. Stop adding water when the masa is about the consistency of soft play dough.
5. Press balls of masa in a press between two sheets of plastic or parchment paper. Press once, flip, and press again.
6. Cook on hot cast iron or carbon steel pan for approximately 30 seconds and then flip and cook for another 15-20 seconds.
7. Remove tortilla from the pan and place directly into a tortilla warmer or any container with a well fitting lid. Continue adding tortillas and allow them to steam together for at least 10 minutes.TO FINISHA few dashes of your favorite, vinegary hot sauce like Tabasco, Crystal, Frank’s, etc. My favorite is De La Viuda
Looks great. Thanks for the recipe.