On the way home from a Cyclocross race in Astoria, Oregon a few weeks ago, we stopped by a a restaurant in Seaside where Mark had Chicken Enchiladas with a Pumpkin Mole sauce that was, well, to die for. I had to recreate it!
Mole, a type of Mexican sauce, comes in a variety of flavors and ingredients, with chili peppers as the common factor. Modern “Americanized” moles usually have the spice from the pepper, the sweet from the fruit (blackberry, raspberry, and in our case, pumpkin) and a good hint of chocolate.
When I looked online for a healthy pumpkin mole recipe, most contained wheat bread for thickening and since I’m
currently gluten-free I kept looking. Alas, I found several recipes without gluten that I could adapt. Here’s my recipe remake which can be used as an enchilada sauce, to top baked chicken pieces, or drizzled over slices of pork tenderloin.