Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Sauces, Mexican

  4. Yield: 6 servings

  5. 3 oz Hulled raw pumpkin seeds OR 3 c Chicken stock (no salt)

  6. 2 ea Jalapenos or serranos (2-3)

  7. 3 ea Garlic cloves, rough chopped

  8. 1/4 t Cumin seeds or ground cumin

  9. 3/4 t Ground cinnamon

  10. 5 ea Lg Romaine lettuce leaves OR 1 x Salt to taste

  11. 3 oz Pine nuts

  12. 3/4 lb Tomatillos, husked & washed

  13. 1/2 ea Medium onion, rough chopped

  14. 4 ea Cilantro sprigs (4-5)

  15. 3/4 ea Inch cinnamon stick OR 2 ea Whole cloves OR pinch ground

  16. 5 ea Leaf lettuce leaves

  17. 1 T Safflower or sunflower oil

  18. Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring

  19. constantly until they are browned and toasty (for pine nuts) or until they

  20. have browned and popped (for pumpkin seeds). Remove from the heat and transfer to a blender jar if you're using pine nuts or to a bowl if you're

  21. using pumpkin seeds. If you're using pine nuts, blend with 1 cup of the

  22. stock until smooth, then strain through a medium-mesh strainer. If you're

  23. using pumpkin sees, pulverize in a spice mill in batches and sift into a

  24. bowl. Stir in 1 cup of the stock and mix well. Set aside.

  25. Simmer tomatillos in water to cover with the chilies (remove stems, seeds

  26. 10 to 15 minutes. Drain and place in the blender jar. Add the onion, garlic, and cilantro. Grind the

  27. spices in a spice mill and add to the blender jar. Add the lettuce leaves

  28. and salt. Blend until the mixture is smooth.

  29. Heat the oil in a heavy-bottomed saucepan or casserole over medium heat.

  30. Add the nut or seed mixture and cook, stirring constantly, until the

  31. mixture thickens, about 5 minutes. Add the tomatillo mixture and cook

  32. 5 to 10 minutes, until the mixture is thick. Stir

  33. in the remaining 2 cups chicken stock, bring to a simmer, cover partially,

  34. and simmer for 30 minutes. Taste and correct seasonings. If the mixture

  35. seems too thick, stir in a little more chicken stock. Yield: About 3 cups

  36. sauce. Serve with grilled or poached chicken breasts as main course. Use as

  37. a dip with crudites, as a topping for nachos or enchiladas. Add lime or lemon juice or vinegar and use as a salad dressing. Sauce freezes well.

  38. -- --


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