Red Pumpkin Seed Sauce
Red Pumpkin Seed Sauce
Pipian Rojo de PepitasRed pumpkin seed sauce belongs to the family of pipianes that includes cooked sauces flavored and thickened with pumpkin seeds or sesame seeds. It is a delicious accompaniment to red meats, chicken, or turkey. Mexicans use fresh lard to cook this sauce for the special, rich flavor it imparts. Vegetable oil can be used for a different, although still-satisfying flavor.
Equipment
- medium skillet
Ingrediënten
- Makes about 2 cups
- 3 ancho chiles cut in half, stemmed; seeded, and veins removed
- ½ cup green hulled pumpkin seeds pepitas
- 4 small plum tomatoes 6 ounces, cored and chopped
- ¼ medium white onion chopped
- 2 medium garlic cloves chopped
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 2 whole cloves
- 1½ cups chicken broth canned or homemade
- 1 tablespoon Basic Fresh Lard or vegetable oil
- ½ teaspoon salt or to taste
Instructies
- In a dry medium skillet over medium heat toast the chile pieces until pliable and aromatic, 8 to 10 seconds.
- Put the chiles in a bowl and cover with hot water.
- Soak about 20 minutes or until softened.
- In the same skillet, toast the pumpkin seeds, stirring, until they start to brown and pop around in the pan, about 1 minute.
- Transfer to a bowl to cool.
- When the seeds are cool, pulverize in a spice grinder to a fine powder.
- (I use a coffee grinder reserved for spices.
- ) Reserve in a bowl.
- Drain the chiles, discarding the liquid, and put in a blender.
- Add the tomatoes, onion, garlic, cumin, cinnamon, cloves, and 1 cup of the chicken broth.
- Blend until smooth.
- Add the reserved ground pumpkin seeds and blend as smooth as possible.
- In a medium saucepan, heat the lard or oil over medium heat.
- Add the blended sauce, remaining chicken broth, and salt.
- Bring to a boil, stirring, then reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, until the flavors blend and the sauce thickens to the consistency of thick cream, about 15 minutes.
- Adjust seasoning.
- The sauce is ready to use, or store in a covered container for up to 3 days refrigerated, or freeze up to 3 months.
