Pipián Pumpkin Seed Salsa Recipes

TOMATO-AND-PUMPKINSEED SALSA

Steps:

• On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
• Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and purée; add 1/2 cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
• Serve with tortilla chips. (Or anything else.)

CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)

Steps:

• In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
• In blender or food processor, grind toasted mixture.
• Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
• Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
• Bring to boil, reduce heat and simmer uncovered about 15 minutes.
• Meanwhile, season chicken with salt and pepper.
• In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
• Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.

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.

PIPIáN

Steps:

• If the pumpkin seeds you have are already toasted, proceed to step 2. Otherwise, heat 3 tablespoons of the lard in a heavy skillet over medium-high heat. A minute later, add the pumpkin seeds and cook, shaking and stirring the pan constantly for a minute or two, until the seeds start to puff. (Take care not to overcook the seeds, which will make the sauce bitter; and be prepared for flying seeds popping out of the pan.) Remove the toasted seeds with a slotted spoon and cool. (Discard any blackened seeds.) Meanwhile, warm the stock and soak the chiles in it. When they have softened, after 10 to 15 minutes, remove their stems and seeds; reserve the soaking liquid.
• Put the seeds in a food processor and process until pasty, stopping the machine and scraping down the sides if necessary. Add the garlic, chiles, and as much of the soaking liquid as you need to process until quite smooth.
• Turn the heat under the pan back to medium and add the remaining lard or oil. Reheat the sauce with enough liquid to thin to a pleasing consistency, stirring occasionally, until it just boils and thickens slightly. Remove from the heat. Taste and add salt and pepper as needed, then stir in the lime juice; serve hot or at room temperature. (This keeps well, covered and refrigerated, for up to 3 days; bring back to room temperature or reheat before serving and always add the lime juice at the last minute.)
• In step 2, add 2 tomatoes (preferably peeled and seeded) and 2 to 4 garlic cloves, peeled, to the mix; you will need less of the reserved liquid.
• Omit the lard and toast the pumpkin seeds as you would sesame seeds (page 596). Omit the ancho chiles and puree the toasted seeds with chile powder to taste (about 1 tablespoon), at least 1/4 cup chicken stock, preferably homemade (page 160), or water, and salt and pepper to taste. Reheat and add the lime juice.

PIPIáN - PUMPKIN SEED SALSA

Steps:

• Cook the poblanos under the broiler for about five minutes on each side, or until blackened. Place poblanos in a closed paper bag for 15 minutes so they can steam. After 15 minutes, take the poblanos out of the bag, and gently rub off the skin. Remove the stem and seeds and dice the peppers.
• In an ungreased iron skillet, toast the pumpkin seeds on medium heat for a couple of minutes, then grind in a spice grinder, coffee grinder or blender until powdery.
• In a blender or food processor, add the poblanos, serranos, tomatillos, ground pumpkin seeds, cumin, black pepper, onion, garlic and 1/2 cup of chicken broth. Puree until well blended and smooth.
• Add the radish leaves, romaine lettuce leaves, cilantro to blender, and puree until well blended and smooth.
• In a pot, heat up the oil on medium and add the puree. Cook for a couple of minutes and then slowly add the rest of the chicken broth and the cinnamon.
• Cook on low for half an hour, stirring occasionally.