Yield: 4 Servings
|3.00 \N||Pasilla chiles (dry) seeded|
|4.00 \N||Ancho or mulato chiles (dry)|
|1.00 large||White onion chopped|
|1.00 cup||Pumpkin seeds|
|2.00 tablespoon||Sesame seeds|
|1.00 tablespoon||Cumin ground|
|\N \N||Peanut oil|
|1.00 teaspoon||Peanut butter|
|\N \N||Hot chicken stock or beer|
Place chiles in a glass bowl. Cover with boiling water for 10-15 minutes to reconstitute. Drain. Puree in blendor or food processor or molcajete. Reserve
Toast pumpkin seeds. Toast sesame seeds. Grind them finely. Add these with other dry ingredients to chile puree.
Saute onions in peanut oil til nearly caramelized. Add chilepaste & peanut butter. Saute for 10-15 minutes, adjusting fluid with chicken stock or beer as needed.
Use as an enchilada sauce or use as a base to cook chicken, fish, shrimp, pork, venison in a guisado.pipian.