Toast the tomato, green tomato, tomatillo, onion, garlic, and plantain, including the skins.

On the side, toast the spices and the avocado leaves and blend them with the toasted onion and garlic.

In a pot, heat half of the oil and fry chiles, almonds, pumpkin seeds, and tortillas cut into strips over high heat. Blend this sauté with the panela water.

In a clay pot, heat the other half of the oil and fry the mixture of spices, avocado leaves, onion, and garlic. Add the chile sauce. Cook during 10 minutes over high heat.

Blend the tomato, green tomato, tomatillo, and plantain, without skins, and add the blend to the mole once it is cooked.

Leave it for three hours more over high heat and stir continuously.

Blend for 12 minutes using the Thermomix and pass it through a strainer with a fine mesh.

Let it rest at room temperature and refrigerate it during 12 hours once it’s cold.

Blanch the slices in boiling salted water for 30 seconds and cool in a cold bain-marie.

Heat the homemade mole sauce and season it.

Cut the gourds into 8 wedges.

Blanch them in boiling salted water for 2 minutes.

Remove them and drown them in mole sauce.

Take them out and place 4 wedges per plate.

Make small rolls out of the chayote slices and put them in between the gourds.

Put pumpkin rolls around them.

Add tlayuda triangles to the gourds with homemade mole sauce.

Finish the plate by sprinkling basil sprouts and sesame seeds.