Pepita Molé Recipe

Toast seeds and nuts

Heat a dry skillet over medium heat. Add the raw pumpkin seeds and toast, stirring constantly, until they begin to pop and turn golden, about 4–5 minutes. Transfer to a plate. In the same skillet toast the peanuts until fragrant and lightly browned, about 3 minutes; transfer to the plate. Wipe skillet if necessary and toast the sesame seeds for 1 minute until aromatic; set aside with the other seeds.

Toast chiles

Using the same dry skillet over medium heat, briefly toast the guajillo and ancho/pasilla chiles 20–30 seconds per side, just until fragrant and slightly softened but not burned. Remove to a bowl and cover with hot water to soak for 15 minutes to rehydrate. Reserve 1/4 cup of the soaking liquid.

Sear aromatics and tortilla

Heat 1 tablespoon of the vegetable oil in the skillet over medium-high. Add the halved tomato, cut-side down, and sear until charred and softened, about 4–5 minutes. Transfer to a plate. Add the torn tortilla and cook, turning, until browned and crisp in spots, about 1–2 minutes per side; transfer. Add the remaining 1 tablespoon oil, lower heat to medium, and sauté the chopped onion until translucent and beginning to brown, about 5 minutes. Add smashed garlic and cook 30–45 seconds until fragrant.

Blend the mole

Drain the rehydrated chiles (reserve 2 tablespoons of soaking liquid) and remove any remaining stems. Place the toasted pepitas, peanuts, sesame seeds, drained chiles, seared tomato, browned tortilla, sautéed onion and garlic into a blender or food processor. Add ground cumin, cinnamon, oregano, coriander, brown sugar, chopped dark chocolate, vinegar, kosher salt and pepper. Pour in 1 cup of stock and 2 tablespoons of the reserved chile soaking liquid. Purée on high until smooth, stopping to scrape down sides. If the mixture is too thick, add more stock 1–2 tablespoons at a time until you reach a thick but pourable consistency.

Simmer and finish

Transfer the puréed sauce to a medium saucepan and bring to a gentle simmer over low heat, stirring frequently so it doesn't stick. Simmer for 10–12 minutes to meld flavors. Taste and adjust seasoning with additional salt, pepper, or 1–2 teaspoons sugar or vinegar if needed. If sauce is too grainy, stir vigorously or pass through a fine-mesh sieve to refine texture. Keep warm until ready to serve.

Rewarm cooked protein or vegetables if needed. Arrange protein or vegetables on plates and spoon 1/3 to 1/2 cup of pepita molé over each portion, or toss slices in the sauce to coat.

Garnish with chopped cilantro and extra toasted pepitas. Serve with lime wedges alongside for squeezing.