Pepián

Ingredients14

• chicken pieces1.2 kg
• ripe tomatoes400 g
• tomatillos200 g
• dried guaque chilies3
• dried pasa chilies2
• pumpkin seeds80 g
• sesame seeds40 g
• white onion1
• garlic4 cloves
• corn tortillas2
• cinnamon stick1
• whole cloves3
• fresh cilantro15 g
• salt1 tsp

Method

1. Cover the chicken with water, add half the onion, salt, and a few cilantro stems, and simmer until just tender; reserve the broth.
2. Toast the pumpkin seeds and sesame seeds in a dry pan until fragrant, then set aside.
3. Briefly toast the dried chilies, then soak them in hot water until soft; discard stems and seeds.
4. Char the tomatoes, tomatillos, remaining onion, and garlic until blistered.
5. Blend the chilies, charred vegetables, seeds, torn tortillas, cinnamon, cloves, and a ladle of broth into a smooth sauce.
6. Fry the sauce in a little oil or lard, stirring, until it darkens and thickens.
7. Add the chicken and enough reserved broth to make a thick stew; simmer until the sauce coats the meat.
8. Adjust salt, stir in chopped cilantro, and serve with rice and tortillas.