Pumpkin enchiladas with mole sauce

Pumpkin enchiladas with creamy goat cheese and mole sauce
Originally uploaded by jen :)

Mole sauce is a rich, deep, smoky sauce with both a chocolate and chilli hit. I leave the seeds in my chllies because I like them hot, remove them if you prefer.

Ingredients
For the sauce
10 red chillies
2 teaspoon coriander seeds
1 teaspoon sesame seeds
25g/1oz flaked almonds
5 black peppercorns
3 cloves
1 red onion, sliced
3 garlic cloves, finely chopped
1 tablespoon cocoa powder
vegetable oil, for frying
400g/14oz can of chopped tomatoes
pinch of cinnamon
sugar, to taste
150ml/5fl oz chicken stock
100g/3½oz dark 70% cocoa-solids chocolate, grated

For the enchiladas
vegetable oil, for roasting
2 butternut squash, peeled and cut into 3cm/1¼in cubes
400g/14oz can of refried beans
freshly chopped coriander leaves
1 red chilli, chopped
12 soft flour or corn tortillas
salt and freshly ground black pepper
To serve
soured cream
lime wedges
fresh coriander leaves

Preheat the oven to 200C/400F/Gas 6

Method

To make the sauce, put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a mortar and pestle and crush. Tip into a frying pan and dry fry for a minute or so until lightly charred and aromatic.

In a separate pan, saute the onion, garlic and cocoa in a little oil for two minutes. Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.

For the enchildas, place some oil in a roasting dish and put in the oven to heat up. Place the squash into the roasting dish, season well and roast for forty minutes, or until soft. Put the squash in a bowl, add the refried beans, coriander and red chilli and stir to mix.

Divide the mixture between the tortillas, roll up and cut the ends straight. Put in a baking dish, cover, and cook in the oven for about ten minutes minutes, until warmed through.To serve, put two tortillas on each plate and spoon over a little of the sauce. Serve with bowls of soured cream, lime wedges and fresh coriander alongside.