Squash Enmoladas | Fueled Naturally

Ingredients

• 6 ancho chilis, strems and seeds removed
• 3 guajillo chilis, stems and seeds removed
• 4 cups warm broth, divided *broth of choice, I used vegetable broth 5-6 tbsp Neutral oil, * I like to use avocado oil
• 1 disk Mexican hot chocolate, I like using Ibarra or taza brand*
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 cup raisins
• 1 cinnamon stick
• 4 wole cloves
• 4 whole cardamom pods
• 1/4 tsp coriander seeds
• 1 small white onion, roughly chopped
• 3 cloves garlic, peeled and kept whole
• 3 corn tortillas, roughly cut into 2 inch pieces
• 2 persimmons, tops and skin removed
• 1 butternut squash, peeled, seeds removed and chopped into large chunks 3-5 tbsp neutral oil, divided
• 1 tbsp garlic powder
• 1 tbsp onion powder
• sea salt
• 2 tbsp cashew crema (optional)
• 1 white onion, thinly sliced
• 2 tbsp butter, I used non dairy butter.
• 12 corn tortillas
• 3-4 cups mole sauce
• 1/4 cup vegetable broth (optional)