24 g guajillo chilli
24 g pasilla chilli
24 g pumpkin sedes
34 g almonds
1 avocado leaf
2 g cinnamon
18 g tortilla
505 g plum tomatoes
1 g oregano
67 g onion
9 g garlic
56 g tomatillo
105 g plantain
1 g pepper
1 g cloves
1 g salt
11 water

Other ingredients
500 g chilacayotes ( a vegetable belonging to the pumpkin family)
200 g chayote
200 g pumpkin
200 g scorched tortilla
80 g basil shoots


Dry roast the seeds and chillies separately: the seeds until golden and the chillies until glossy but take care they do not burn. Gently fry the onion, plantain, garlic and tomato and bring to the boil. Add the rest of the ingredients and cook for 10 minutes. Add the water and simmer for 20 minutes, stirring constantly (preferably in a clay pot). Then blend the mixture in a Thermomix for 5 minutes. Next, cook for 3 hours to remove  any acidity. Blend again and pass through a sieve.  Put he mole back in the pot and season. Add water if necessary for the sauce to have a smooth but consistent texture.

To serve
Tear the tortillas into irregular pieces with your hands and dry roast them in a frying pan until they are scorched in parts. Set aside. Blanch the chilacayotes in boiling, salted water and add to the mole to cook  for about 15 minutes or until soft but not falling apart.
With the mandoline or slicer, slice the pumpkin and the chayote and Blanch in boiling water. Shape into rolls.
On a plate, create a base of mole, chilacayotes and the pumpkin and chayote rolls and arrange the scorched tortillas and the basil shoots over it.