Dry roast the pepitas and peanuts in a medium-sized saucepan over medium heat for about 2 minutes while stirring them occasionally. 

Then add the sesame seeds and toast for an additional minute while stirring constantly, ensuring they do not burn. Remove from the pan and set aside.

In the same pan fry the onion, garlic and tomato in 1 tbsp of oil over medium heat for about 5-6 minutes on each side, then set aside.

Next fry the dried chilies in the remaining 1/2 tbsp of oil for about 4 minutes, moving them constantly and being careful not to burn them. Then set these aside as well.

Add all the dry, roasted, and fried ingredients to a blender, along with the vegetable stock, and blend until completely smooth (at least 1 minute).

Pour blended mixture into a sauce pan over medium-high heat and add the Mexican chocolate. Stir and cook this through until disc is fully dissolved.

Once this reaches a boil lower to a simmer, stir in the remaining mole ingredients and allow this to gently simmer for 10 minutes while stirring occasionally, then set aside.

While your mole simmers, get started on the taquitos. Boil the potatoes and pumpkin (if you’re using fresh pumpkin) in heavily salted water until fork tender, about 22-25 minutes. 

Drain the water from the pot and lightly smash the potatoes and pumpkin - you’ll want to leave a little bit of texture to this mash. If you’re using canned pumpkin puree you’ll want to add this to the pot now!

Return the pot to the stove over medium heat and stir in the cumin, Sofrito, Adobo seasoning and garlic powder. Then add salt and pepper to taste. Once the pumpkin/potato mixture is warmed through, remove from the heat and set aside.

Next warm through the tortillas in a sauce pan over medium heat just until they are pliable.

To assemble, spread about 2 tbsp of the pumpkin/potato mixture along one side of each tortilla, then tightly roll the tortilla over the mixture in the opposite direction until you have a taquito. Repeat until all taquitos are assembled.

Now heat the 3/4 c of oil to 350 degrees or until bubbles form if a wooden spoon or chopstick is dipped into the oil. Then carefully drop in about 4-5 taquitos at a time, ensuring not to overcrowd the pan. 

Fry the taquitos for about 3-4 minutes on each side or just until they begin to get some slight color, then remove them from the pan and lay them on a paper towel-lined plate. Repeat this step until all the taquitos are fried.

When ready to serve, add a little bit of the mole sauce on the bottom of the plate, then lay out a few taquitos, add a little more mole sauce over them and garnish with crema, queso fresco and freshly chopped cilantro. Enjoy!

Dry roast the pepitas and peanuts in a medium-sized saucepan over medium heat for about 2 minutes while stirring them occasionally. 

Then add the sesame seeds and toast for an additional minute while stirring constantly, ensuring they do not burn. Remove from the pan and set aside.

In the same pan fry the onion, garlic and tomato in 1 tbsp of oil over medium heat for about 5-6 minutes on each side, then set aside.

Next fry the dried chilies in the remaining 1/2 tbsp of oil for about 4 minutes, moving them constantly and being careful not to burn them. Then set these aside as well.

Add all the dry, roasted, and fried ingredients to a blender, along with the vegetable stock, and blend until completely smooth (at least 1 minute).

Pour blended mixture into a sauce pan over medium-high heat and add the Mexican chocolate. Stir and cook this through until disc is fully dissolved.

Once this reaches a boil lower to a simmer, stir in the remaining mole ingredients and allow this to gently simmer for 10 minutes while stirring occasionally, then set aside.

While your mole simmers, get started on the taquitos. Boil the potatoes and pumpkin (if you’re using fresh pumpkin) in heavily salted water until fork tender, about 22-25 minutes. 

Drain the water from the pot and lightly smash the potatoes and pumpkin - you’ll want to leave a little bit of texture to this mash. If you’re using canned pumpkin puree you’ll want to add this to the pot now!

Return the pot to the stove over medium heat and stir in the cumin, Sofrito, Adobo seasoning and garlic powder. Then add salt and pepper to taste. Once the pumpkin/potato mixture is warmed through, remove from the heat and set aside.

Next warm through the tortillas in a sauce pan over medium heat just until they are pliable.

To assemble, spread about 2 tbsp of the pumpkin/potato mixture along one side of each tortilla, then tightly roll the tortilla over the mixture in the opposite direction until you have a taquito. Repeat until all taquitos are assembled.

Now heat the 3/4 c of oil to 350 degrees or until bubbles form if a wooden spoon or chopstick is dipped into the oil. Then carefully drop in about 4-5 taquitos at a time, ensuring not to overcrowd the pan. 

Fry the taquitos for about 3-4 minutes on each side or just until they begin to get some slight color, then remove them from the pan and lay them on a paper towel-lined plate. Repeat this step until all the taquitos are fried.

When ready to serve, add a little bit of the mole sauce on the bottom of the plate, then lay out a few taquitos, add a little more mole sauce over them and garnish with crema, queso fresco and freshly chopped cilantro. Enjoy!