Mole is a sauce originating from Mexico, and can have many different ingredients in it. This recipe is a quicker version of mole that uses pumpkin, allspice and peanuts for flavor! The mole sauce has SO much depth to the flavor, it’s smoky, creamy, savory, and a little bit sweet. There are quite a bit of ingredients, but they’re mostly ingredients you may already have! 

Enmoladas: tortillas smothered in pumpkin mole

Prep Time30 mins
Cook Time30 mins
Total Time1 hr


  • 2-3 cups black beans, quinoa, or shredded chicken
  • 1 yellow onion quatered
  • 5 dried ancho chiles or 1/4 cup ancho chile or New Mexican chile powder
  • 3 garlic cloves whole
  • 3 whole cloves
  • 3 whole allspice berries
  • ¼ cup roasted peanuts
  • ½ teaspoon cinnamon
  • ¼ cup or 1.5 ounces of cocoa powder or dark chocolate, chopped
  • 1 15 ounce can pumpkin puree or 2 cups roasted pumpkin pureed. Or you can use 2 cups of homemade winter squash/pumpkin puree
  • 3 cups veg/chicken stock
  • 1 small piloncillo OR 2 tbsp brown sugar + 1 tbsp molasses (optional)
  • 1.5 teaspoon salt
  • 1-2 tablespoons oil
  • 12-15 corn tortillas
  • 1.5 cups queso blanco/Oaxaca, mozzarella, or monterey jack cheese, shredded

For topping

  • Chopped red onion, radish and lettuce


  • If using whole chile pods, toast them on the griddle and then let them sit in boiling water for about 15-30 minutes. Drain chiles, reserve the soaking liquid. Discard stems and seeds. Add the soaked chiles or chile powder to the blender.
  • On a dry griddle (cast iron or stainless steel recommended), toast the onions and garlic, until charred on all sides. Allow to cool, then squeeze the garlic out of its skin and place in the blender.
  • On the same griddle, toast the cloves and allspice berries for about 1 minute, or until fragrant, then add to the blender
  • Add the spices, peanuts, cinnamon, cocoa/chocolate, pumpkin, stock, 1/2 cup chile soaking liquid (or an extra 1/2 cup stock, if using powder), sugar, and salt to a high-speed blender and puree until smooth.
  • In a large pot on medium heat, cook the pureed mixture for about 20 minutes, stirring occasionally.

To assemble:

  • Preheat your oven to 375 F.
  • Pour about 1 cup of mole into 9×13 inch baking dish
  • Using a pastry brush, brush a small amount of oil on each side of the tortilla, and then warm each side in a griddle/skillet on medium heat for about 1 minute.
  • Once heated through, use tongs to gently dip the tortillas in mole sauce. Then stuff with about 2 tbsp of protein of choice and 2 tbsp of cheese and roll into a cigar shape. Tuck the rolled tortilla into the pan. Repeat until the pan is full.
  • Top with extra mole sauce, cover with foil, and bake for 20 minutes. then remove foil and bake another 5 minutes.

To serve:

  • Pair with cilantro, radish, and onion. Store any leftover sauce in the fridge for 5 days or freeze for up to 6 months.

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