I love Daring Cooks challenges – they force me out of my comfort zone as a cook and I especially love how much I learn and grow as a cook each month. Thank you Bunnee of Anna+Food and Barbara of Barbara Bakes for this most excellent adventure!
For this month, the recipe challenge was Stacked Green Chile and Chicken Enchiladas. I grew up a few miles from the Mexican border in Tucson, Arizona. While most American kids were eating PB & J for lunch, we were eating bean burros (Yes, they were called burros, NOT burritos then). Needless to say, this challenge was right up my alley.
One requirement of the challenge was that we make “any homemade Mexican-style sauce.” I chose a Pumpkin Seed Mole that I once had at a fabulous Southwest restaurant in Santa Fe, New Mexico, the Coyote Cafe, famous for its contemporary southwest cuisine. I have been craving this sauce ever since I ate it a few years ago – and now was the perfect time to re-create it.
This “pipian verde” mole has pumpkin seeds and fresh greens as a base. It also has a surprising ingredient: radish leaves, which give it a peppery flavor. (and, YES! Radish leaves are edible!) To the Coyote Cafe recipe, I added a few jalapeÃ±os with their seeds for heat and a small can of tomatillos and onions for acid. Unlike most moles, this one has a short ingredient list and doesn’t take all day to make. A 30 minute mole – surprisingly easy and incredibly flavorful. What’s not to love?