This authentic Mexican sauce made from pumpkin seeds will deliciously dress up any chicken dish !

Pipian Rojo De Pepitas De Calabaza Y Almendras

Prep Time: 30 mins
Cook Time: 30 mins
Serves: 5

Ingredients:

1 thick slice of white onion (cut in chunks)
3 large cloves
1 Tbsp of vegetable oil
6 Chile Guajillos OR 3 Chile Anchos, seeded, deveined and in pieces
5 cups of chicken broth
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of salt
3 Tbsps of sesame seeds, toasted and finely ground
4 Tbsps of almonds, toasted and finely ground
2/3 cup of pumpkin seeds (hulled and unsalted), toasted and finely ground
**(Toast all seeds and nuts separately with no oil)**

Directions:

Saute the onion and garlic in a skillet until translucent. Add the chiles and stir until they release their aromas, about 30 seconds to 1 minute. Add 2 cups of chicken broth, the spices and a little salt, cover and simmer for about 20 minutes, or until the chiles are very soft.

Allow the cooked mixture to cool a little, then puree and strain back into the skillet. Add 1 cup of broth and return to the heat. Stir in the sesame seeds and almonds and continue to simmer another 8 minutes, adding more broth as needed.

Stir in the pumpkin seeds and simmer very gently for another 4 minutes, adding more broth to reach the desired consistency. **Do not overcook or use too high a heat at this stage as the fat in the pumpkin seeds may separate and cause the sauce to curdle.**

Taste and re-season if needed.

This sauce goes nicely with chicken , pork, turkey or duck but not with red meat.

Enjoy!