Rosalia Srs Pollo Pipian Recipes

ROSALIA JR.'S TAMALES

Steps:

• For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
• For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
• To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
• To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.)
• Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.

ROSALIA SR.'S POLLO PIPIAN

Steps:

• For the chicken:.
• In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside.
• For the sauce:.
• Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajillo chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside.
• Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.

POLLO EN PIPIAN TIPO ZACATECAS (CHICKEN WITH PIPIAN SAUCE, ZACATECAS STYLE)

Steps:

• For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken.
• For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes.
• Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin purée.) Set aside.
• Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking.
• Serve the sauce on top of the chicken!

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)

Steps:

• In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
• Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
• Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.