Via Food Network
Feliz día de los muertos. Between jack-o-lanterns and pumpkin pie there are plenty of pumpkin seeds, or pepitas, around so this is a good time to make pipián. Pipián is a simple mole with a nut or seed base. The pumpkin seeds in this recipe can be replaced with sesame seeds or almonds. Taste, texture and color will vary. But why would you want to do that? The pumpkin seed mole is the best. Make sure that your pumpkin seeds are hulled before measuring. Try to avoid pre-roasted seeds. Roasting is the simplest thing here and pre-roasted seeds are almost always salted which will mess up your seasoning later.
Ingredients:
1 generous cup of hulled pepitas (pumpkin seeds)
1 bunch cilantro, roughly chopped or torn
2 romaine leaves, chopped or torn
2 large radish leaves, chopped or torn
green chilis (I use 3 serranos or a couple jalapenos), chopped
1/2 onion, chopped
a couple cloves of garlic
1 1/2 cups chicken broth
Heat a dry frying pan. Spread seeds in an even layer. Stir seeds and heat until they begin to lightly pop and turn golden. The smell will be glorious. Reserve some pepitas for garnish.
Place all ingredients in blender. Blend until smooth. Heat in a large sauce pan with a 2 Tbs. vegetable oil (not olive, I use corn). Sauce will appear coarse.
More ingredients:
2 more cups of chicken broth
cooked chicken
Incorporate broth into sauce, bring to a simmer. Carefully blend again. (May be cooled first.) Return to sauce pan and reheat. Season to taste. Add chicken. Heat through. Serve with rice and garnish with reserved pepitas.
(Note: pepitas are available in any Mexican grocery store and just about every grocery with a decent bulk department.)
Ingredients:
1 generous cup of hulled pepitas (pumpkin seeds)
1 bunch cilantro, roughly chopped or torn
2 romaine leaves, chopped or torn
2 large radish leaves, chopped or torn
green chilis (I use 3 serranos or a couple jalapenos), chopped
1/2 onion, chopped
a couple cloves of garlic
1 1/2 cups chicken broth
Heat a dry frying pan. Spread seeds in an even layer. Stir seeds and heat until they begin to lightly pop and turn golden. The smell will be glorious. Reserve some pepitas for garnish.
Place all ingredients in blender. Blend until smooth. Heat in a large sauce pan with a 2 Tbs. vegetable oil (not olive, I use corn). Sauce will appear coarse.
More ingredients:
2 more cups of chicken broth
cooked chicken
Incorporate broth into sauce, bring to a simmer. Carefully blend again. (May be cooled first.) Return to sauce pan and reheat. Season to taste. Add chicken. Heat through. Serve with rice and garnish with reserved pepitas.
(Note: pepitas are available in any Mexican grocery store and just about every grocery with a decent bulk department.)
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