Pueblan Green Pumpkin Seed Sauce Food

GREEN PIPIAN

Steps:

• Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
• Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
• Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

PUEBLAN GREEN PUMPKIN SEED SAUCE

Steps:

• In a large 12-inch heavy skillet set over medium heat, spread out the pumpkin seeds and toast, stirring regularly,until all have popped and turned golden. About 5 minutes. Spread out on a plate to cool; reserve a couple of tablespoons for garnish. In a blender, combine the cooled pumpking seeds, onion, garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups chicken broth and blend to a smooth puree. Heat the oil in a large heavy saucepan over medium heat. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 more cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. Scrape the sauce into a blender, loosely cover and blend to a smooth puree; if necesary add a little extra broth to give the sauce a medium consistency. Rinse the saucepan, return the blended sauce to it, taste and season with salt. Sauce may be prepared a couple of days ahead Ladle over MARGARITA CHICKEN and decorate with the additional pumpkin seeds and cilantro sprigs.

CHICKEN IN PUEBLAN GREEN PUMPKIN SEED SAUCE

Steps:

• What to Do 1.Poach a chicken. Strain the broth, discarding the solids, and spoon off any fat that rises to the top. 2. The pumpkin seeds: In a skillet set over medium heat, spread out the pumpkinseeds and toast, stirring regularly, until all have popped and turned golden (no darker); once they start popping, about 5 minutes. Cool on a plate; reserve some for garnish. 3. The sauce: In a blender, combine the cooled pumpkinseeds with the remaining half of the onion and garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups of the chicken broth and blend to a smooth puree. Heat the oil in a (4-quart)saucepan over medium. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. 4. Scrape the sauce into a blender, blend to a smooth puree; if necessary add a little extra broth to give the sauce a medium consistency. Rinse your saucepan, return the blended sauce to it, taste and season with salt. Add the chicken and warm (but don't bring to a simmer) over medium-low heat, about 10 minutes.