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



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.

Find out more about Jorge …