Mmm, mole. Rich and loaded with toasted pumpkin seeds and cilantro, it goes well with grilled vegetables, enchiladas, and even drizzled (or poured!) on tacos. We had it with queso fresco enchiladas and another time with grilled veggie tacos. Recipe is adapted from Leite’s Culinaria.

1 cup pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 onion cut into big slices
5-7 tomatillos husked and cut into halves or 4ths depending on the size
5 garlic cloves halved
2 serrano peppers sliced
2-3 cups water (depending on how thin you like it and how long you’ll be simmering it)
2 cup packed coarsely chopped fresh cilantro
1-1 1/2 teaspoons salt

1. In a big skillet toast the pumpkin seeds and cumin over a medium flame for about 4 minutes stirring often. In the last 30 seconds, add the oregano. Remove from pan, let cool and grind in a food processor or grinder. Leave in the food processor.
2. Add oil to the same skillet, up the fire to medium high and throw in the onions, tomatillos, garlic, and serrano peppers. Cook for 6-7 minutes, only stirring a couple of times. You want a little bit of nice browned char. Add to the food processor or grinder along with the water, cilantro and salt, and process until smooth.
3. Pour back into the pan and simmer for 15-30 minutes or so.