Pueblan Green Pumpkin Seed Sauce Recipes

CHICKEN IN GREEN PUMPKIN-SEED SAUCE

Steps:

• For chicken:
• Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
• Meanwhile, begin sauce:
• Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
• Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
• Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

CHICKEN IN PUEBLAN GREEN PUMPKIN SEED SAUCE

Steps:

• What to Do 1.Poach a chicken. Strain the broth, discarding the solids, and spoon off any fat that rises to the top. 2. The pumpkin seeds: In a skillet set over medium heat, spread out the pumpkinseeds and toast, stirring regularly, until all have popped and turned golden (no darker); once they start popping, about 5 minutes. Cool on a plate; reserve some for garnish. 3. The sauce: In a blender, combine the cooled pumpkinseeds with the remaining half of the onion and garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups of the chicken broth and blend to a smooth puree. Heat the oil in a (4-quart)saucepan over medium. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. 4. Scrape the sauce into a blender, blend to a smooth puree; if necessary add a little extra broth to give the sauce a medium consistency. Rinse your saucepan, return the blended sauce to it, taste and season with salt. Add the chicken and warm (but don't bring to a simmer) over medium-low heat, about 10 minutes.

PUEBLAN GREEN PUMPKIN SEED SAUCE

Steps:

• In a large 12-inch heavy skillet set over medium heat, spread out the pumpkin seeds and toast, stirring regularly,until all have popped and turned golden. About 5 minutes. Spread out on a plate to cool; reserve a couple of tablespoons for garnish. In a blender, combine the cooled pumpking seeds, onion, garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups chicken broth and blend to a smooth puree. Heat the oil in a large heavy saucepan over medium heat. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 more cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. Scrape the sauce into a blender, loosely cover and blend to a smooth puree; if necesary add a little extra broth to give the sauce a medium consistency. Rinse the saucepan, return the blended sauce to it, taste and season with salt. Sauce may be prepared a couple of days ahead Ladle over MARGARITA CHICKEN and decorate with the additional pumpkin seeds and cilantro sprigs.