The Times - Serving Waitsburg, Dayton and the Touchet Valley

This time of year, I often find myself craving the warm smell of a bubbling pot of homemade mole. A quintessential part of Mexican cuisine with pre-Columbian roots, mole is made in a spectrum of different colors, from black to bright green, with the most famous varieties coming from the states of Oaxaca and Puebla. In this recipe dried chilies are blended with sweet pumpkin and roasted peanuts to create a velvety rich sauce which is then smothered over tortillas rolled with melty cheese.

Ingredients:

6 dried ancho chiles, stems and seeds removed

1 white onion, quartered

4 garlic cloves, whole...