← Nouns Cooking · Mexican

Ingredients

• 1.2 kg chicken pieces
• 1 white onion, halved
• 3 cloves Garlic, unpeeled
• 4 Dried ancho / guajillo chillies, stemmed and seeded
• 2 Dried guajillo chillies, stemmed and seeded
• 250 g Tomatillos, husked
• 80 g raw hulled pumpkin seeds
• 40 g raw peanuts
• 2 tbsp Sesame seeds
• ¼ tsp ground allspice
• 1 small piece of cinnamon stick
• 3 tbsp Vegetable oil
• Salt

Method

1. Put the chicken in a pot with half the onion, one garlic clove and a teaspoon of salt. Cover with water and simmer for 35 min, until cooked through (75°C/165°F). Keep the broth.
2. Meanwhile, toast the chillies in a dry pan for a few seconds per side, then soak them in hot water for 15 min. Roast the tomatillos, remaining onion and garlic on the same pan until blackened in spots.
3. Toast the pumpkin seeds in the dry pan over medium-low heat, stirring, until they puff and start to pop. Toast the peanuts and sesame seeds the same way, keeping them golden, not dark.
4. Blend the drained chillies, tomatillos, onion, peeled garlic, seeds, nuts, spices and 500 ml of the chicken broth until very smooth.
5. Heat the oil in a deep pan over medium heat, pour in the sauce and cook for 10–15 min, stirring often so it doesn’t catch, until it thickens. Thin with broth to a creamy pouring consistency and season.
6. Add the chicken and simmer for 5 min to warm through. Serve with rice and tortillas.

Tips

• Never boil pipián hard: the seed sauce can split. If it does, blend it again with a little warm broth.
• Contains peanuts and sesame.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Mexico in My Kitchen