Recipe - Pipian Paste (Pumpkin Seed Paste)

3 Pasilla chiles (dry) seeded
4 Ancho or Mulato chiles (dry)
seeded
1 lg White onion chopped
1 cup Pumpkin seeds
2 tablespoon Sesame seeds
One half teaspoon Cinnamon
1 tablespoon Cumin ground
Peanut oil
1 teaspoon Peanut butter
Hot chicken stock or beer

Something I concocted this weekend. I made monkfish enchiladas with this:

Place chiles in a glass bowl. Cover with boiling water for 1015 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 1015 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.

"Theodore B. Samsel" tbsamsel@wrdmail.er.usgs.gov

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.