I made chicken mole for the first time following this recipe. It was delicious, and I'm planning to make it again. However, the hulled pumpkin seeds (pepitas) didn't fully break down. So the sauce was unexpectedly crunchy.
I actually slightly altered the steps of that recipe and actually boiled them with the guajilo+ancho peppers in that step. It didn't seem to help. Maybe I should have run the blender a little longer, past the point where the contents were homogeneous.
So anyway, how do you make chicken mole without the pumpkin seeds giving it some crunch? Or is the dish supposed to be a little crunchy?